• sweet potatoes (1 lg. potato = 2 servings of chips)
• 1 tsp. cinnamon per potato
• 1 tsp. chili powder per potato
• Spray oil

Heat oven to 425 degrees. Spread a sheet of aluminum foil on a baking sheet (foil is optional but it simplifies cleanup). Prepare as many baking sheets as your oven will accommodate.

Use the mandoline set for thin slices (#1 on the OXO mandoline). Slice the potato into thin slices (I got about 80 chips per potato). Spray oil onto the foil/baking sheet – I use an olive oiler spray bottle, but canned spray oil works too. Spread the chips onto the baking sheet (about 20 fit per sheet). Spray oil lightly and evenly onto the surface of the potatoes. Sprinkle the cinnamon and chili powder lightly onto the slices. Put in the oven for about 4 minutes, take the sheet out, turn the chips over spray lightly with oil and cook for about another 4 minutes. Keep an eye on the chips – they are thin and can burn quickly. Remove chips to a plate for serving, while cooking up the rest of the chips.

The recipe also works for white potatoes, except I substitute onion powder for cinnamon