Baked Sweet Potato Chips

By Lisa Barnes

Here's a Petit Appetit class favorite. Unlike commercially processed potato chips, these chips require very little oil and no frying, which make them a good choice for all ages. You can bake them plain or for variety, sprinkle with herbs and spices. They are also good dipped in yogurt, or Silly Salsa.

1 large organic sweet potato (8 to 9 ounces), thinly sliced

2 tablespoons extra-virgin olive oil

Freshly ground black pepper

Sea salt

Other dried herbs to taste (optional)

Preheat oven to 425 degrees F. Thinly slice potato into 1/8-inch slices, using a mandolin or steady, sharp knife. Put potato slices in a plastic bag. Drizzle potatoes with oil. Move plastic bag around potatoes to coat all sides without getting messy. Place individual potato slices in a single layer on a foil-lined and greased baking sheet. Sprinkle with salt and pepper or herbs, if desired. Bake in oven for 15 to 20 minutes. To make them crunchy, turn down heat to 325 degrees F and cook an additional 5 to 10 minutes until crisp. Remove potato slices and place on rack to cool. Makes 18 chips; about 8 servings