Yield: 4 servings
| Measure | Ingredient |
|---|---|
| \N \N | Oil for frying |
| 1 large | Sweet potato, peeled and |
| \N \N | Sliced paper-thin into |
| \N \N | Chips |
| 4 ounces | Raw bacon, diced |
| ½ pounds | Assorted exotic mushrooms, |
| \N \N | Cleaned and sliced |
| 1 small | Red onion, julienne |
| ½ pounds | Haricots verts, blanched |
| 2 teaspoons | Chopped garlic |
| \N \N | Salt and pepper |
Preheat the fryer. Place the sweet potato chips in the hot oil and fry until golden brown, about 3 to 4 minutes, stirring occasionally to prevent the chips from sticking together. In a large heated saute pan, add the bacon and render until crispy, about 6 minutes, stirring occasionally to prevent burning. Add the mushrooms and saute for 2 to 3 minutes or until the mushrooms start to wilt. Add the onions, beans and garlic and continue to saute for 2 minutes. Season the mixture with salt and pepper. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with salt and pepper. In a mixing bowl, toss the sweet potato chips with the mushroom mixture.
Yield: 4 to 6 servings
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