Sweet Potato Crisps Recipe

• 1 medium sweet potato (about 8 ounces), scrubbed
• 2 teaspoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• Jalapeno-Cilantro Yogurt Spread, for dipping (optional; see recipe intro)

1. Heat the oven to 375 degrees F and arrange a rack in the middle.
2. Slice the sweet potato into very thin rounds (1/16 inch thick; use a mandoline if you have one) and place in a large bowl.
3. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.
4. Place the slices in a single layer on 2 baking sheetsthe rounds can be touching but should not overlap.
5. Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes.
6. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes.
7. Using your hands, carefully transfer the chips to a serving dish.
8. Repeat with the second sheet.
9. Serve immediately with , if using.

sweet potato, olive oil, paprika, kosher salt, cilantro

Taken from www.chowhound.com/recipes/sweet-potato-crisps-29591 (may not work)