Sweet Potato Chips

When we cleaned out the pantry for the new primal eating lifestyle I tried to find substitutes for some of the things we enjoy (like the mashed cauliflower to replace mashed potatoes). Pre-pantry-clean-out there was always a big yellow bag of good old fashioned Lays potato chips. And I could sit and eat half a bag at a time, no problem. There's nothing better to satisfy that crunchy salty need. So I found a recipe for Sweet Potato Chips and they are just the ticket.

It helps to have one of these handy-dandy kitchen tools. The mandolin:

I think they realized that most of us can't read Chinese and wanted to save some finger tips so added the english warning: Watch your fingers! If you don't have a mandolin just thinly slice with a nice sharp knife.

Heat the oven to 250. Peel 1 or 2 sweet potatoes and very thinly slice into chips. The first batch I made were extremely thin so I adjusted them a bit but it's up to you. I think the next batch will be just in between.

Brush baking sheets with a little EVOO and arrange on baking sheets:

I brush the tops with a little more EVOO then sprinkle a little sea salt:

Here you can get creative. I like the simple salted chips but you can sprinkle garlic powder, cajun spice or anything that floats ur boat.

Put in the oven and about every 25 minutes take them out and flip them over. Cook until crispy and turning a nice slightly dark brown. The total time will vary depending on the thickness. The really thin chips took only about 40 minutes and the thicker ones about 1 1/2 hours total. They crisp up even more after you take them out of the oven and set them aside to cool.

Here is the finished product.....perfection:

Beautiful, crispy, salty goodness. They are very hearty and I only need a handful as opposed to the Lays where I had to (mind you had to) eat a half of a bag at a time. Yummy! And good for you!

1 or 2 sweet potatoes peeled and thinly sliced
EVOO
Sea Salt or flavoring of your choice

Preheat oven to 250. Brush baking sheets with EVOO. Arrange chips on baking sheets in single layer. Brush with EVOO and sprinkle with sea salt. Place in oven and about every 25 minutes take out and flip them over. Bake until they are slightly dark brown. Enjoy!