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1
Preheat the oven to 400 degrees F. Using a pastry brush, lightly grease 2 large baking sheets with 1 teaspoon of oil each and set aside.
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2
Using a mandoline slicer, or heavy, sharp knife, cut the potatoes and sweet potatoes as thinly as possible.
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3
On 1 baking sheet, arrange the cut potatoes in 1 layer.
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4
On the second sheet, arrange the cut sweet potatoes in 1 layer.
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5
With a pastry brush, lightly coat the top side of both potatoes with the olive oil.
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6
Bake until golden and crisp, rotating the pans halfway through the cooking time, about 10 minutes.
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7
Remove from the oven.
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8
While the potatoes are cooking, In a small bowl, combine the salt, rosemary, lemon zest, and black pepper.
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9
In another bowl, combine the cinnamon, orange zest, sugar, nutmeg, and ginger.
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10
Remove the potatoes from the oven and transfer to paper towels.
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11
While still warm, sprinkle the potatoes with the lemon salt mixture, and the sweet potatoes with the cinnamon mixture.
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12
Serve warm or at room temperature with the Creamy Oven Cooked Bacon Dip.
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13
Preheat the oven to 350 degrees F.
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14
Arrange the bacon in a layer on a broiler rack set over the broiler pan.
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15
Bake until crisp and brown, 15 to 20 minutes.
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16
Remove from the oven and drain on paper towels.
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17
When cool enough to handle, crumble or chop into small pieces.
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18
In a bowl, cream together the remaining ingredients.
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19
Add the crumbled bacon and mix.
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20
Cover and refrigerate until chilled, about 1 hour.
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21
Serve with the oven baked potato chips.
