Sweet Potato Chips

I had the leftover cinnamon sugar from the Peach Monkey Bread so I decided to attempt making these chips again.  I tried last weekend and they weren't quite ready and walked away for three minutes.  Well...that three minutes were critical so this time I stood by and waited until the right moment to remove them from the oven.  This does require that you have a mandoline so all of your slices are uniform or some chips will get done before the others.  

A cooking tip: have an extra set of salt and pepper shakers on hand.  Whether you pick them up at Target or a rummage sale...they come in handy.  I always keep cinnamon sugar in one for easy dispensing.

Sweet Potato Chips

1 sweet potato
extra virgin olive oil
cinnamon sugar

Peel the sweet potato skin.  Set your mandoline to 1/16th and slice the sweet potato.  Place slices in a bowl and drizzle extra virgin olive oil over.  You want to make sure each slice gets some.  Since each sweet potato is a different size, I can't give you an exact measurement.  Lay out chips on non-stick baking pans.  Sprinkle cinnamon sugar on each chip.

Bake for approximately 22 minutes at 300°.  Start carefully watching at 15 minutes in case your oven temperature reading is different than mine.