Sweet Potato Chips

Ingredients

1 1/2 lbs sweet potato

1/3 cup olive oil

1 tbsp dried rosemary

1 tsp salt

1 tsp black pepper

Directions

Preheat the oven to 400 degrees

Line 2 baking sheets with parchment paper

Combine olive oil, salt, black pepper, and dried rosemary in a large mixing bowl

Peel sweet potatoes and use a very sharp knife or mandolin slicer to cut the potatoes into paper-thin slices

Add the slices to the bowl and toss to coat them

Spread the slices into a single layer on the baking sheets and bake for 10-15 minutes on each side, turning them once halfway through until golden.

Remove from the oven and cool them on a cooling rack for 5-10 minutes, they get crispier as they cool.

Notes

Last 1-2 weeks in an air-tight container!

The thinner the slices the better

Don't overcrowd the baking sheet

Hot and fast: Use the highest heat possible in the middle of the rack for 20 minutes maximum. 375 F or lower won't get crispy