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Sweet Potato Chips
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Description
Bake these spicy chips as close to serving time as possible, as they won’t stay crisp long on a humid summer day. Avoid covering them with plastic wrap or they will soften. You’ll be glad you tried them!
Ingredients
- 2 whole Medium Sweet Potatoes
- 1-½ Tablespoon Chili Powder
- 1 teaspoon Sugar
- ¼ teaspoons Cumin
- 1 teaspoon Salt
Preparation
1. Preheat oven to 325º
2. Combine dry ingredients in bowl.
3. Wash and dry potatoes, leaving skin on. Slice lengthwise into very thin pieces with a sharp knife or mandoline.
4. Pat slices dry with paper towels. Place on cookie sheet. Sprinkle lightly with chili mixture.
5. Bake for 15 minutes, turn slices over, sprinkle with additional chili mixture and bake for an additional 12-15 minutes.
6. Remove from oven and place on wire rack to cool and dry out.
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