The Perfect Snack

I love to snack. Seriously, who doesn't? And let's be honest, anything consumed while standing or driving really doesn't count. My guilty pleasure of choice is usually potato chips. Their fluffy, slightly greasy, thin, crispy and overly salty nature are just too tempting. And yes, Pringles, you are correct. Both your clever marketing ploy and tube-o-chips are too delcious that once you pop the weight-inducing fun doesn't stop. I've experimented with making my own before but have finally developed an absolutely winning recipe. Mind you, one of my pet peeves is that store-bought sweet potato chips are usually extra dry and lack flavor. These are the antithesis of such bland, painfully crunchy morsels, and I betcha' can't eat just one.

Sweet & Salty Sweet Potato Chips

2 sweet potatoes, ends removed, sliced thin (use a mandolin!)
1 tblsp brown sugar
1 tsp salt
1/2 tsp McCormick smokehouse maple seasoning (optional)
dash cayenne pepper
dash parika
oil for frying - enough for about 1.5 inches of oil in your pan.

1. Slice potatos thinly using a mandolin. Use the gaurd at the end or, you too, can chop part of your hand off (friends will laugh and think of August 2010 when I did that very thing. 20 stitches later I learned my lesson!)
2. Heat oil on med-high in a deep, large pan such as cast iron skillet. Here's a trick. When a wooden skewer is placed in the oil and small bubbles radiate out - the oil's niiice and ready.
3. Mix the sugar, salt, and spices in a bowl until well combined. Use as much cayenne or paprika as you like.
4. Fry the sweet pototoes in batches, 1-2 minutes per side. Don't crowd the pan! You want every square inch to get some greasy goodness. Another tip - use a pointed end skewer to flip the potatos.
5. Remove from oil when chips are medium-dark brown. Place on paper towels to drain. Season with spice mix immediately while hot!