Kumara and yam chips with hot mustard dipping sauce

Ingredients

1 bottle	Vegetable oil, for deep frying
300 g	Golden kumara (Main)
300 g	Red kumara (Main)
300 g	Yams, (purple) (Main)
1 to taste	Sea salt flakes

Hot mustard dipping sauce

½ cup	Sour cream
2 tsp	English mustard (Main)
1 Tbsp	Lemon juice
1 to taste	Sea salt flakes

Directions

1. To make the hot mustard dipping sauce, combine the sour cream, mustard, lemon juice and salt in a bowl. Set aside.
2. Heat the oil in a large, deep saucepan over medium heat until 180 degC.
3. Deep-fry the kumara and yam(all peeled and thinly sliced, lenghtways), in batches, for 2-3 minutes or until golden and crisp.
4. Drain on non-stick baking paper, sprinkle with the salt and serve immediately with the dipping sauce.

* Sugar or candy thermometers, which register high temperatures, are available from kitchenware stores.