Thursday, October 8, 2009
Sweet Potato Chips
Slice. Sprinkle. Bake. Eat.
1 large sweet potato *
3 Tbs olive oil
Sea salt to taste
for sweet: Cinnamon and/or Ginger
for savory: Paprika, Cayenne, Rosemary, Oregano or Curry)
Preheat oven to 325º F. Using a mandolin or vegetable slicer, slice the sweet potato making thin rounds. Arrange the slices on a cookie sheet and brush each one lightly with olive oil. Sprinkle with sea salt and any spices of your choice.
Bake for 10 – 15 minutes or until they are sizzling lightly. Turn each round and bake for another 5 minutes or until crisp. Keep a close eye on your sweet potato chips as the thin slices can burn easily.
*A one pound sweet potato will yield between 70 – 100 chips