These chips are awesome! So crispy and flavorful, and all they require is a little olive oil and a pinch of pepper before going into the oven to bake for a couple hours.
- 2 large organic sweet potatoes
- 1-2 Tbsp olive oil
- Pepper
- Preheat oven to 300 degrees.
- Rinse and dry your sweet potatoes and slice them as thin as you wish. (I used a vegetable peeler with half of the batch and a knife with the other half and I much preferred the knife-sliced batch. They came out slightly thicker, making them just as crispy but far more substantial.)
- Toss your slices in a bit of olive oil and a sprinkle of salt. Lay out in a single layer on baking sheets and bake for 1.5 to 2 hours, flipping at least once or twice to ensure even cooking. You may also need to rotate your pans around depending on your oven. Be careful not to burn – they tend to go from light brown to dark brown rather quickly so check often.
- Remove once crisp and slightly golden brown. They shouldn’t be too dark.
- Serve immediately as they are best when fresh. Will keep for a day or two after cooking.
