2 medium sweet potatoes
2 teaspoons chili powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
vegetable oil for deep frying
Peel sweet potatoes and discard skin. Using the vegetable peeler make long thin chips by peeling lengthwise from top to bottom. Place in a bowl of ice water and chill for 1 hour. Drain in a colander and layout on paper towels and pat dry.
Combine chili powder, salt and pepper.
Heat vegetable oil in a large pot to 375° F. Fry in single layer batches for 2-3 minutes until golden brown. Lift chips out with slotted spoon and drain on paper towels then season with chili powder, salt and pepper. Serve immediately.
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