Lime-salted Yam Chips
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 of 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: Sound Consumer, November 2007
Recipe adapted by Julie Filips