Oven Baked Rosemary Sea Salt Sweet Potato Chips

• 2 whole Sweet Potatoes, Beets, Or Other Root Vegetable
• 2 teaspoons Sea Salt (or Kosher Salt)
• 1 teaspoon Ground Pepper
• 1 teaspoon Fresh Rosemary, Minced

1. Preheat oven to 375 degrees F. Spray two large nonstick baking sheets with cooking oil.
2. Using a mandoline set to 1/16 inch, carefully slice sweet potatoes, or other root vegetable, thinly.
3. If making beet chips, be sure to layer beet chips between paper towels and extract as much moisture as possible to ensure they crisp properly.
4. Sweet potatoes do not need to be toweled.
5. Lay in a single layer onto baking sheet, and spray gently with nonstick spray or coconut oil spray.
6. Sprinkle with sea salt, pepper, and lightly with minced rosemary.
7. Place in oven and bake for approximately 79 minutes.
8. Remove from oven and let rest for 5 minutes.
9. Place back into oven and continue to bake an additional 57 minutes until chips are crispy and the centers are dry.
10. Remove from oven, let cool and then devour.
11. Note: Check chips frequently to ensure they do not burn.
12. I adjusted the times according to my oven.
13. All ovens are different, so adjust times as necessary.

sweet potatoes, salt, ground pepper, fresh rosemary

Taken from tastykitchen.com/recipes/special-dietary-needs/oven-baked-rosemary-sea-salt-sweet-potato-chips/ (may not work)