2 medium Beauregard kumara, peeled
grapeseed or peanut oil for frying
togarashi or use a smoked sea salt or other flavoured salt for sprinkling
Slice the kumara as thinly and evenly as possible, ideally using a mandoline.
Heat 2cm oil in a sauté pan over a medium-high heat. In batches, shallow-fry the crisps, turning them occasionally, for about 3 minutes or until golden.
Remove with a slotted spoon and drain on paper towels then sprinkle with togarashi or flavoured salt.