My wife loves the taste of sweet potatoes so I always try to work them into dishes for her. When I'm having people over and serving finger foods I often make these sweet potato chips. They're easy to put together and have great flavor.
You can use them as normal chips for people to snack on plain or serve them with any number of sauces, dips, and foams. I've also used them as crackers or "dishes" to hold other foods.
You can follow this recipe for almost any kind of root vegetable including beets, carrots, parsnips, plantains, and of course potatoes.
If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Peel the sweet potatoes and cut into thin rounds. The thinner the slices are the crispier the chips will turn out. I aim for 1-2mm (1/32-1/16") thick, which can take some time but I've found it's worth it. If you have a mandolin you can use that to quickly create the slices.
Heat a pot of oil to 190°C (375°F).
Add the sweet potato slices into the oil, making sure not to crowd the pot. Deep fry them until the chips are crispy and starting to brown. It should take between 2 and 4 minutes, depending on the thickness of the chips.
Remove the chips from the oil and place on wire racks set over paper towels. Season with salt and pepper.
The chips can be served right away, or once they've cooled they can be stored in an air-tight container for up to a day.