Peel sweet potato
Cut sweet potato & eggplant into long thin strips, place in large bowl.(If you prefer you can do one or other vegetable by doing 2 potatos or 2 eggplannts)
Heat oil in heavy base pan or skillet. Carefully lower the sweet potato & eggplant into around 375 degree oil or medium high heat. Cook approximately 10 minutes or until crisp & golden. Remove with tongs onto paper towels for draining. Combine spices and toss over hot crisps until well coated. Best when served hot.
Pre-heat oven to 375 degrees, Place sweet potatoes, & or eggplants on cookie sheet pre-sprayed with no-stick cooking spray. Cook until crisp and remove. Spinkle spices on vegetables while still hot & serve. (hint cut thin & place under broiler to cook faster-watch closely to prevent burning)