Steps

1. In a bowl, combine 2 tbsp Yogurt, 1 tsp Honey, 1 tsp Lemon Juice, and a pinch of Salt. Mix well to create the honey yogurt sauce.
   🕒 01:54
2. In a heatproof container, combine 10g Unsalted Butter and 1 tbsp Maple Syrup. Microwave on 600W for 1 minute.
   🕒 02:21
3. Add Cinnamon Powder (to taste) to the heated maple syrup and butter. Mix well to create the maple butter sauce. [Key Tip!] You can omit the cinnamon powder if you don't like it.
   🕒 02:37
4. Cut off the ends of the sweet potatoes. Wash them thoroughly as the skin will be used, and then pat them dry.
   🕒 02:50
5. Slice the sweet potatoes thinly to 0.5mm using a mandoline slicer. [Key Tip!] To avoid injury, use the safety guard or a fork when the piece becomes small. Slice any remaining parts thinly to fry later.
   🕒 03:06
6. Place the sliced sweet potatoes in a bowl and soak them in 500ml Water.
   🕒 03:49
7. Add 1 tsp Lemon Juice (not included in the main ingredient list) to the soaked sweet potatoes. Mix well and let sit for about 5 minutes to remove starch and prevent discoloration. [Key Tip!] Adding lemon juice helps prevent discoloration. If unavailable, soaking in water alone is acceptable.
   🕒 03:59
8. After 5 minutes, rinse the sweet potatoes quickly under water and pat them thoroughly dry. [Key Tip!] Remaining moisture will prolong frying time and can cause oil splatter, so ensure they are well-dried.
   🕒 04:16
9. Pour about 1cm of Frying Oil into a frying pan and heat to around 140°C (284°F). [Key Tip!] The optimal oil temperature is when small bubbles slowly form around chopsticks inserted into the oil. Insufficient oil can lead to uneven frying, so use at least 1cm depth.
   🕒 04:49
10. Add the sweet potato slices to the heated oil and fry, occasionally flipping, until they become crispy. [Key Tip!] To prevent overcrowding, fry in batches (e.g., in two halves) for easier handling.
    🕒 05:11
11. After 2 minutes of frying, increase the heat from medium to medium-high, raising the oil temperature to around 170°C (338°F), and continue frying. [Key Tip!] Due to their sugar content, they can burn quickly once they start to brown, so be cautious. Frying time may vary depending on the sweet potato variety and cooking environment, so adjust as needed. Approximately 3-4 minutes.
    🕒 05:28
12. Once they are nicely crisped and colored, remove them from the oil and drain for about 3 minutes.
    🕒 06:09
13. Finely slice the remaining parts of the sweet potato that couldn't be sliced.
    🕒 07:33
14. Soak the finely sliced sweet potato in water.
    🕒 07:49
15. If the oil temperature in the frying pan has dropped, reheat it to around 140°C (284°F).
    🕒 07:56
16. Add the finely sliced sweet potatoes to the oil and fry until crispy. Approximately 2 minutes at 160°C (320°F).
    🕒 08:08
17. Remove pieces as they achieve a good golden color and drain the oil.
    🕒 09:18
18. Sprinkle Salt (to taste) over the fried sweet potato chips as desired. [Key Tip!] A little salt enhances the sweetness.
    🕒 10:01