Sweet Potato Chips with Caramelized-Onion Dip
From Rachael Ray
3 1/2 c plus 2 tbsp vegetable oil
1 medium onion, diced
2 garlic cloves, finely chopped
1 1/2 c sour cream
3/4 c mayonnaise
1/4 c milk
1 tbsp white wine vinegar
2 tbsp chopped chives
Salt and freshly ground pepper
2 sweet potatoes
1. In a medium saucepan, heat 2 tbsp of the oil over medium heat. Add the onion and cook, stirring occasionally, until caramelized, about 15 minutes. Add the garlic and cook for 5 minutes more; let cool.
2. In a medium bowl, stir together the sour cream, mayonnaise, milk, and vinegar. Stir in the onion mixture and chives; season to taste with salt and pepper and refrigerate.
3. Heat the remaining oil in a medium, deep skillet fitted with a deep-frying thermometer until the oil registers 350 degrees. Meanwhile, peel the sweet potatoes and thinly slice them crosswise into thin rounds with a vegetable peeler. Rinse under cold running water and pat dry.
4. Fry the sweet potatoes in 5 or 6 batches, turning frequently with tongs, until crisp, about 3 minutes per batch. Drain on paper towels.