Sweet-Potato Chips

This is another adaptation of a Martha Stewart recipe. We like her.

Ingredients

• 1 sweet potato, scrubbed and sliced very very thinly (try for 1/8 inch)
  
• olive oil (extra virgin)
• salt

Preheat oven to 400, with racks in center and lowest positions.
Place sliced sweet potatoes in large bowl and toss with salt and olive oil.
Lay them on a baking sheet, in a single layer (we didn't do this, but we definitely should have).
Bake, flipping once, until centers are soft and edges are crisp.
Sprinkle with salt.

Thoughts: I sliced the potatoes by hand, which was difficult. You can do it, but it's probably easier to get a mandoline or hand-held slicer. The slicing attachment on a cuisinart is too thick. We baked these considerably longer than the recommended 22-25 minutes, though I can't remember exactly how many minutes we baked them for. Closer to 30. Furthermore, we burned several of them. They didn't cook especially evenly because they were in double layers, so some were more done than others. The ones that did turn out were very good. Mastering the cook time on these is going to be challenge. Maybe consider slicing the potatoes thicker (closer to 1/4 inch)? Dan also says that these chips go well with the winter squash dip.

Disaster Index: 5-6/10