For 1-2 Servings:
1 large yam or sweet potato
1/2 tsp sea salt (or vegetable seasoning)
1-2 tbsp olive oil
Pre-heat oven 350˚F.
Scrub sweet potato thoroughly, peel and slice 1/8 inch thick with a food processor or mandolin. Place in a bowl, sprinkle and massage thoroughly with the oil.
Then lay out the slices in a single layer on a baking sheet.
Bake for 10 minutes or until slices get dry and turn upward, turn around slices and bake for another 10 minutes…
Using to broiler for one minute afterwards can make them really crispy, just watch, they can also burn very quickly!
Remove from the oven, sprinkle with some salt (or vegetable seasoning).
Serve cooled down and crisp.
(They supposedly store well in an airtight container, but I never had anything to store) If you leave them outside with high humidity, they may get soft again.
*I’d recommend to bake several trays if you have, as potatoes shrink quickly, merge with turnover, and refill remaining trays with new batches.
**If you use regular yellow potatoes, the starch content may make them cook slower and they tolerate higher temperatures. Other chips, f.e. beets may cook faster and are better with lower temperatures.
*** I recommend baking chips when you use the oven for other dishes, for example with onion tart. They may be gone already by the time you serve the other dish ; ) Otherwise I would recommend multiple trays to use up energy better.©2012Sabineart.com