Sweet Potato Chips with Caramelized-Onion Dip   From Every Day with Rachael Ray August-September 2006 4 SERVINGS Prep Time: 25 min Cook Time: 20 min 3 1/2 cups plus 2 tablespoons vegetable oil 1 medium onion, diced 2 garlic cloves, finely chopped 1 1/2 cups sour cream 3/4 cup mayonnaise 1/4 cup milk 1 tablespoon white wine vinegar 2 tablespoons chopped chives Salt and freshly ground pepper 2 sweet potatoes 1. In a medium saucepan, heat 2 tablespoons 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°. 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.

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