Nothing goes better with a sandwich than a crunchy side of chips! Next time you have a craving, try chef Tyler Florence's Sweet Potato Chips Fried with Garlic and Sage with his Ron-Trey Entrée Pork Roast Sandwich
and Cranberry-Apple Cider Shandy
Servings: Serves 2–4
Ingredients 1 head of garlic1 bunch of sage2 large sweet potatoes2 quarts vegetable oil for deep fryingSea salt
Take a large pot and set over medium heat. Add garlic and sage and bring the oil up to 375°. As the oil heats up, the sage and garlic will infuse the oil. Remove garlic and sage and set aside. Using a mandolin or vegetable peeler, shave thin chips out of the sweet potato. Rinse in cold water, drain and fry in oil until crispy. Drain and season with sea salt.