Place all ingredients in a large bowl and mix. Season to taste with salt, mix again. Cover with plastic and marinate in the refrigerator for 1 hour.
Divide into scallop shells, cups, or bowls, and serve at once with store-bought sweet potato chips or homemade Carnival Chips.
Preheat a deep fryer with oil to 350˚F (180˚C).
Line a baking sheet with paper towels. Fill a large bowl halfway with cold water and add 1 Tbsp (15 mL) sea salt. Using a mandolin, thinly slice the potatoes. Add to the salted water and soak for 5 minutes to remove some of the excess starch. Dry with paper towels.
Place chips in the basket of the deep fryer and fry until crispy, about 3–5 minutes. Transfer to the baking sheet. Salt and serve at once.
Preheat oven to 425˚F (220˚C). Follow instructions in Step 2, then toss the chips in a bowl with about 1/4 cup (60 mL) vegetable oil.
Transfer to the baking sheet lined with parchment and sprinkle with salt.
Bake, turning occasionally, until crispy, about 20–25 minutes.
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