Directions:

• Cut sweet potatoes with mandolin or similar slicer (thin).
• Fry in a pan with vegetable oil (we use canola) about 2 inches deep at 350 degrees for 7 to 8 minutes turning frequently.  Fry in batches (try not to crowd pan). 
• Air dry in a strainer or another type of basket for several minutes – sprinkle with salt and chile powder.
• Serve with your favorite salsa or ancho mayonnaise.