Lime-salted Yam Chips
A perfect homemade potato chip that is sweet, salty and citrus-y.
Stir together lime zest and salt; set aside. Peel yams and slice into very thin rounds on a mandolin or v-slicer.
In a deep, heavy skillet, heat about 1-inch oil over moderately high heat until a thermometer registers 375º F (do not let the oil smoke). Fry potato chips in batches, stirring occasionally, until lightly browned and bubbling stops, about 1 minute.
Bring oil back to 375º F before frying each batch. With a slotted spoon, transfer chips to paper towels to drain; season with the lime salt.
Source: Recipe adapted by Julie Filips