1 pound sweet potatoes, peeled and sliced paper-thin (use a mandolin 5 in 1 slicer)
3 to 4 cups organic canola oil (or enough for about 3 inches in a wok, deep-fryer or wide saucepan)
Salt to taste (optional)
Arrange the sweet potatoes while you heat the oil in a wok, deep-fryer or deep frying pan to 180°C to 200°C.
It is suggested to use deep-fry thermometer to measure the temperature. Cook a handful of sweet potato slices at a time. They are ready as soon as the edges curl and brown a bit. It should take no more than a minute and probably will take much less. Do not crowd the pan.
Using a deep-fry strainer, remove from the oil and drain on paper towels on a rack.
In cooking by batches, allow the oil to come back up to 180°C to 200°Cbefore placing the 2nd or 3rd batch. Season with salt if desired and serve. Ovoid over crowding of pan).
Cooking notes:You may slice your sweet potatoes an hour or two before you fry them, but it must be served right away. Some chefs reuse their oil, if it has not reached the smoke point. I usually do not, but if you do, strain it once it has cooled through a cheesecloth-lined strainer and keep in the refrigerator. You can use it one or two more times.
To discard it, I empty the oil into a plastic bag, container, or jar once cooled, seal it and throw it in the trash.