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To make crisp potato chips or fries, it is necessary to soak them in water to remove excess starch until it remains clear and then drain them well. For deep frying, an initial frying for a couple of minutes at 350F and then removed, drained and then finished at 375F until floating on the surface and golden brown. Perhaps this will work with the sweet potato/yam chips.
Yeaaah Baby! That's what I'm talkin bout! It sounds to me like we are going to have some fried CRISP sweet potatoes tonight. I'll get the mandoline out again.
Thanks Gene . . . as always www.smileycentral.com/?partner=_undefined">