Biggie973
12-03-2009, 08:22 AM
Ingredients:
• sweet potato, unpeeled, washed and dried
• Salt
• Freshly ground black pepper
Directions:
Heat oven to 200°F. Make sure there are two racks. Line two baking pans with parchment paper and set aside. Slice potato crosswise, as thin as possible (use a mandolin if you have one). Arrange the slices on the prepared sheets, not allowing them to touch one another. Sprinkle lightly with salt and pepper. Cook for 50 minutes. Slices will dehydrate and shrink. Turn chips over and rotate baking sheets for even cooking. Cook 30 – 40 minutes, until slices are crisped and fluted around the edges and the centers are still orange, not brown. Transfer baking sheets to cooling racks. Chips will crisp as they cool. Store in an airtight container at room temperature for up to 3 days.
• sweet potato, unpeeled, washed and dried
• Salt
• Freshly ground black pepper
Directions:
Heat oven to 200°F. Make sure there are two racks. Line two baking pans with parchment paper and set aside. Slice potato crosswise, as thin as possible (use a mandolin if you have one). Arrange the slices on the prepared sheets, not allowing them to touch one another. Sprinkle lightly with salt and pepper. Cook for 50 minutes. Slices will dehydrate and shrink. Turn chips over and rotate baking sheets for even cooking. Cook 30 – 40 minutes, until slices are crisped and fluted around the edges and the centers are still orange, not brown. Transfer baking sheets to cooling racks. Chips will crisp as they cool. Store in an airtight container at room temperature for up to 3 days.