Japanese Sweet Potato Crisps
- Japanese Sweet Potatoes (or Bonitas), peeled
- Coconut Oil
- Kosher Salt
Cut the sweet potato as thin as possible, somewhere between a chip and a cottage fry. Heat the oil to hot, but not smoky. Fry one in the coconut oil to test it out. You want to fry until crispy. Once you know how long it takes to get them nice and crispy, fry the remaining slices. Remove and set on paper towel. Sprinkle with kosher salt.