Combine the first 4 ingredients in a small bowl. Cover and store in the fridge until needed. Heat the oil in your deep-fat fryer to 350 degrees F. Fry the sweet potato slices, 2 at a time, about 30 seconds on either side, or until crisp and golden. Drain on paper towels, arrange on a serving plate, and cool to room temperature. When ready to serve, divide and top the sweet potato chips with the shrimp mixture. Top the shrimp with a very small spoon of the chutney. Garnish each little bite with slices of green onion and serve immediately.