Slice the sweet potatoes in a food processor or mandoline so that they are approximately 1/16 inch thick. Spread them out on a paper towel and let them dry for about 30 minutes.

Heat a large skillet over medium-high heat. Add the peanut oil and heat to 350 degrees (the potato slices should sizzle when you drop them in). Fry potato slices in small batches, flipping them after they turn golden brown on the bottom. (This should take approximately 30 to 45 seconds per side). Remove the potato chips and place them on a paper towel to absorb the oil.

When all of the chips are cooked, pour them into a large paper bag. Sprinkle with salt and paprika and shake in the bag until evenly mixed. Serve immediately, preferably with eggs and toast.