Paper-thin sweet potato strings fried until golden and brittle, with their natural sweetness intact. Even cutting, rinsing away surface starch and thorough drying make them properly crisp. An inexpensive Peruvian crunch for ceviches, sandwiches, bowls or snacking.
Peel the yellow sweet potato and cut it into very thin, even strings with a mandoline; work slowly and always use its hand guard once the piece becomes small. The strands should resemble very fine matchsticks: if they are thick, they will soften before becoming crisp.
Place the strings in a mixing bowl, cover them with the cold water, and agitate them by hand; rinse until the water becomes noticeably clearer. Drain in a colander and dry them thoroughly with paper towels, separating the strands. Before frying they should feel dry on the surface, not damp or stuck together.
Heat the vegetable oil in a medium pot to 175–180°C. Fry the sweet potato in small batches for 2 to 3 minutes, gently separating the strands with a
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