Potato Chips and French Fries
These are both extremely easy and very tasty when made with coconut shortening! I used a Pampered Chef Simple Slicer on the smallest setting to make the chips. I used mostly sweet potatoes (I only had one small russet left) and found them to taste a lot like the Utz Naturals chips (I don't each chips often, but if I do it is these!).
Heat coconut oil (I didn't check with a thermometer) and test for readiness with one small chip. Fry each batch about 3 minutes. Remove with slotted spoon and let drain on cooling rack on baking sheet.
The chips did get a little soggy, so next time I will put on a cooling rack in the oven to help dry the oil off the chips. It was very hard not to eat these as they came out of the oil, since I had to taste one of each batch to make sure it was done enough!