I found a bunch of recipes online for this, but didn't follow any of them exactly. The temperatures were all over the place... so here's how I went about it:
1. Thinly slice sweet potatoes (three potatoes used in this attempt). Use a mandolin if you have one... I'm loving my Pampered Chef mandolin for this recipe!
2. In a large bowl, toss potato slices with a bit of olive oil (just enough to lightly coat each slice... perhaps 3-4 tablespoons for 3 potatoes).
3. Place slices in a single layer on a cookie sheet and sprinkle with a little salt (this can be done in step 2 instead, but I prefer the better control over the salt when the potatoes are in a layer.)
4. Bake at 200 degrees for one hour.
5. Flip potatoes, increase oven temperature to 225 degrees. Bake for an additional hour. (Keep an eye on them after 30 minutes or so... they will finish much faster on darker cookie sheets, and the thinner chips may finish baking sooner.)
6. Remove from oven when they are browned and crisp. Some of the thicker chips will crisp up as they cool off. Enjoy!
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