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. This recipe yields 4 to 6 servings.