Recently I went to a little sandwich shop that served a side of lemon-pepper sweet potato chips. I was blown over. The lemony-peppered chips were better than the sandwich. Anyway, here's how to make (fried) Lemon-Pepper Sweet Potato Chips.
Wash sweet potatoes in warm water to remove any dirt. Cut potatoes in half, and slice thinly (aprox. 1/8 thickness) using a mandolin slicer or sharp kitchen knife. Try to cut the slices uniformly so the potato chips cook evenly.
Rinse sweet potato slices and then soak them for about half an hour in ice cold water. Drain sweet potato slices and dry them thoroughly on a clean kitchen towel or with layers of paper towels.
Using a pot with high sides (the high sides keep the oil from splattering), heat about 1/2 inch of oil to about 350 degrees. Add a single layer of sweet potato slices to the oil. Fry sweet potato slices until they just start to darken on the edges, about 2-3 minutes per batch. (Keep the batches small.).
Using a slotted spoon or tongs, transfer the sweet potato chips to a layer of paper towels or a cooling rack set over a baking sheet to drain.
Sprinkle with lemon pepper, salt or other seasonings and let cool completely before eating (they crisp up as they sit). Repeat frying in batches until all sweet potatoes are cooked.
Serve Sweet Potato Chips the same day they are made or store in an air-tight container at room temperature for up to two days.