Sweet Potato Paprika Chips

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   1. Heat the oven to 350u00b0F and arrange the racks to divide the oven into thirds.

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   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. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.

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   3. Place the slices in a single layer on 2 baking sheets-the rounds can be touching but should not overlap.

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   4. Bake for 8 minutes, then rotate the pans between racks. Bake until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 7 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with Jalapeno-Cilantro Yogurt Spread, if using. Store in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.