There are many situations in my life where if I just went out and purchased “X” item, or made one small change to the normal process that I do things, my life would be so much easier. I don’t know if it is laziness or stubbornness. For example, I love my big screen Galaxy Samsung S5. When I run with my phone, which I do, I dunno, ~5 times a week, I have to put it down my sports bra or hold it in my hand, and it is pretty bulky. Why don’t you just buy one of those normal jogging arm-bands, you ask? That is a great question, thanks for asking. And when it comes to baking, I want to say that I overbake my recipe 9/10 times. Why don’t you set a timer, you ask? Another great question, I’ll get back to you on that one. Thankfully, these beautiful sweet potato chips are meant to sit on their own in the oven for about two hours, just in case I forget that they are there. Oh, holy yum.

I could have waited to post about these sweet potato chips, but the photo above just screamed “Halloween!” so I knew today had to be it. Talk about turning something generally store-bought into something homemade and BEAUTIFUL. If you are looking for a new way to bake sweet potatoes, or want to lighten up your usual sandwich + chips combo, this is the recipe for you. No mandolin or special knife/slicer necessary! The trick to crispy, homemade baked chips is using almost a dehydrator method, meaning a low oven temp for an extended period of time. I cannot wait to try this same recipe with beets or regular potatoes!

As I mentioned before, this recipe is super simple. Cut up your sweet potato into thin slices (watch those fingers!) trying to keep as uniformly as possible so they bake evenly. Don’t worry if they look thicker than a normal chip when you cut them, as they will crisp up in the oven. Spray on a little olive oil on both sides, and throw on some salt and pepper. If you’re feeling creative like me, sprinkle on the tiniest bit of cayenne and some chopped rosemary for some extra house-smelling-loveliness. Pop in the oven for approximately two hours, flipping halfway through. Depending on how thin you sliced your potato, your chips could bake in less time. I overbaked mine. Surprise, surprise, my friends. I caught them just in time.

Given the spice level, I paired my chips with some homemade cucumber-dill yogurt dipping sauce. But I think they might go even better with ketchup, or turned into nachos. I’m just starting to realize the endless possibilities of these chips, and I can’t wait to share more versions with you!