Since I bought a huge bag of sweet potatoes from the produce store (super inexpensive too!), I tried to be creative the other night with dinner and opt to create “sweet potato chips” instead of my standard “fries” or “rounds”… The cooking method is essentially the same, but the prepping is what is different.

Ingredients:

• 2 Sweet Potatoes (or Yams)
• Salt & Pepper (I prefer to use the Grindable Sea Salt & Black Pepper)
• Non-stick Olive Oil Cooking Spray

Directions:

• Preheat oven to 425 degrees.  Using a peeler, begin to peel potato into “peels”.  Please note that I love eating the skin of potatoes, but if you do not, be sure to completely peel the skin off the potato before beginning this process.  For thicker (as opposed to thinner) slices, apply pressure to potato as you peel each slice.  This peeling method will result in different sizes, shapes, and textures.
• Continue peeling until you have nothing left of the potato.  There comes a point where you have a little “stub” of a potato left so I just wound up chopping it very thinly and added it to the mix.  Place the peeled potato slices on top of a greased baking sheet.
• Spray potatoes lightly with cooking spray and then sprinkle with salt & pepper, as desired.  Bake for 15-20 minutes, flipping & separating (the only downfall is they tend to stick together in clumps while baking) until done.  I knew they were done simply by taste-testing a few pieces throughout the process!
• During the last 5 minutes or so of cooking time, I usually switch from baking mode to a low broil to get them a tad bit crispier.
• Serve & enjoy!