Sweet Potato "Chips"

Slicing the sweet potato. You can go even thinner than this!

Sliced and ready to go into the toaster oven.

I have to give credit to my friend Caley for sharing this recipe on her blog a few months ago. Since reading it, I have made these chips multiple times. I've both eaten them plain and dunked them in guacamole as she suggests, and however you eat these bite-sized morsels, they are delicious!

Sweet potato chips! Yum!

Directions:

- Take an organic sweet potato (or two, or three) and after rinsing it with a potato brush, dry it and slice very thinly. The thinner you slice, the crispier the chip.

- In a large bowl, mix the potato slices with a little olive oil and salt (and any herbs you desire, such as thyme or rosemary).

- Spread slices on a baking sheet in a single layer, and bake at 400 degrees for about 20-30 minutes, flipping them over about halfway through.

- They're done when they're crispy! Exact baking time will depend on thickness, so keep an eye on the chips. Let them cool, if you can, and enjoy with your favorite dip.