Sweet Potato Crisps recipe

A mandoline set at the thinnest level will make quick work of slicing a sweet potato, but it’ll take some patience to cook your way through the towering mound of slices. The results will be rewarding, though, for the effort involved. I don’t advise baking them if you plan to serve the chips with dips and spreads; they tend to shrivel up, leaving very little surface. Don’t bother to peel them first if you’re slicing them thinly; the fine ring of skin gives them character. If serving these without a dip, consider sprinkling on some fresh lime juice and rosemary infused sea salt. These chips are exceptional with salsas, guacamole, and sweet onion dip.