Sweet Potato And Yam Chips With Hot Mustard Dipping Sauce

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donna hay


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vegetable oil, for deep-frying

1 (300g) small sweet potato (kumara), peeled and thinly sliced lengthways

1 (300g) small white sweet potato, peeled and thinly sliced lengthways

2 (300g) small purple yams, peeled and thinly sliced lengthways

sea salt flakes

½ cup (120g) sour cream

2 teaspoons hot English mustard

1 tablespoon lemon juice

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