Serves 4 as a snack
2 medium orange sweet potatoes
Canola oil, for deep frying
3 tbsp sea salt
2 small sprigs of rosemary (about 2 tablespoons of stripped leaves)
1. Peel the sweet potatoes, and slice them into rounds of about 1/16th (1.5mm) of an inch, or even finer. The best tool for this is a mandolin, but it’s totally doable with a knife (I did!). Just take your time, and make sure your knife is nice and sharp. It’s nice to try and make big, long shapes, so that people know they’re homemade.
2. To make the rosemary salt, place the sea salt and rosemary into a pestle and mortar and pound until the rosemary has completely disintegrated, colouring the salt a pale green. Any leftover salt can be left out to dry over night, and stored in an airtight container.
3. Place a deep pan with at least 2 inches of oil in it onto a medium heat. Place a small piece of potato in there, and when the potato is floating and bubbling gently, the oil should be at the correct temperature. Or if you have a thermometer, heat until you reach 375F/180C.
4. Place 4 or 5 pieces of sweet potato into the oil at a time, and fry until they are golden, and only barely bubbling in the oil. Place them on a wire rack with some greaseproof paper under it, to drain and crisp up. Continue until all the sweet potato is cooked.
5. To serve, let the crisps drain and cool to room temperature, toss with the rosemary sea salt and serve