•Using a large cast iron skillet heat 3 cups of oil on medium high heat
•Thinly slice sweet potatoes using a mandolin or very sharp knife
•Using a kitchen thermometer, test hot oil. Oil is ready when it reaches 490°
•In small batches, cook potatoes until golden brown, turning often
•drain on a paper towel
•Sweet Potato Crisps can be kept warm in a 200 degree oven until ready to serve
•Salt right before serving
Serve with homemade Aioli made with Rice Bran Oil for dipping