-Using the mandolin or chef's knife, slice the sweet potatoes, width-wise, into very thin slices (approximately 1/16" slices) but not so thin that you can see through them.

-After slicing the potatoes, place them in the water, making sure to separate each slice.

-Allow the sliced potatoes to sit in the water for 5 minutes while preparing a baking sheet with layers of paper towels.

-Arrange the sliced, soaked potato slices evenly between the layers of paper towels. *NOTE - Drying the potato slices thoroughly on paper towels is critical because wet potato slices will spit and sputter hot oil, which can become dangerous.

-Meanwhile, in a large Dutch oven, heat the peanut oil over medium heat until the oil reaches 325-degrees Fahrenheit on an instant-read thermometer.

-While waiting for the oil to heat, use a small bowl to mix the salt, paprika, cinnamon, and nutmeg.

-Working in small batches and using a large slotted spoon, carefully lower some dried sweet potato slices into the hot oil.

-Watch them carefully, and gently turn them occasionally using the slotted spoon until they are lightly browned and crunchy. *Important - This should only take a few minutes, so this needs process needs your complete attention.

-Carefully remove the fried chips from the oil (allowing the excess fat to runoff), and place the chips on dry paper towels to drain.

-Immediately after removing the chips from the oil, sprinkle them evenly with the salt and cinnamon mixture.

-Continue the same process with the remaining potato slices until all the chips are fried and crunchy.

-Serve immediately.