This recipe is still somewhat in progress for me.
I managed to get several proper chips out of this, but a fair amount were too thick, and therefore too soft to be chips. A few others were so thin that they were burnt badly and had to be discarded. (Or eaten, just to see if they were still edible.)
Overall, they came out nicely, even without the olive oil on top. The taste was right, now if I could just slice them even more consistently…..then I will have a winner. I used these to dip in guacamole. Sweet potato and avocado were meant to go together.
1 large sweet potato
Servings: 2-3 small servings
Heat oven to 425oF. Slice the sweet potato as thinly and evenly as you can. Spray a baking sheet with a tiny bit of olive oil. Lay the slices out evenly and not overlapping on the baking sheet. Bake for 15-30 minutes, depending on the thickness of your sweet potato slices. They should brown in some areas. Allow to cool completely, and enjoy!