Sweet Potato Chips

For a year, I have been trying to get better at making sweet potato chips. Cole and I really enjoy having them, but he likes his crispy and in my attempts to make them crispy, they always end up burning and are still a bit soft in the middle, ugh.

What many of you have probably already said in your heads is just turn the temperature down. Yep, that'll do it. I think I was caught in the mindset that I don't want to spend 45 minutes--plus additional time prepping and more once you flip them over--making a snack that I will devour in a similar fashion to popcorn. But, I am thankful to have come up with a combination that only took 25 minutes cooking time and probably 6 minutes of prep.

What you need:

1 sweet potato
Olive oil
Salt (kosher or iodized. Your preference)
Cinnamon
Mandolin
Large mixing bowl
Metal cookie cooling racks

Instructions:

1. Set oven to 250F
2. Rinse sweet potato. Cut any eyes from potato
3. Set mandolin to thinnest setting and slice down the potato
  - I do not have a fancy mandolin.  I bought this one at Meijer last year and it works great
4. Add the slices to the mixing bowl and about 3 teaspoons of olive oil and mix it around to coat the slices
  - You can always add more olive oil, but too much will ruin it. You want them to look shiny but there should not be excess oil at the bottom of the bowl after mixing it up
5. Add salt and cinnamon to taste and mix all together
6. Spread out slices on cookie cooling racks.
  - I used two racks for one potato

7. Bake in oven for 25-30 minutes or until crispy. Then enjoy!

Notes: I used cooling racks to skip flipping the food mid-bake. You can use baking sheets but it will increase the amount of time to cook plus you have to flip all the chips over, which is a huge pain.