Ironically, during all of this, David and I have been doing the Whole 30 program, which forced us to cut dairy, legumes, preservatives, white potatoes, artificial sweeteners and all grains from our diets (for the record, I gave up mid-way through but David made it through the entire program). My diet tends to be free of most of that anyway (except popcorn. And Splenda.) but with David's dad also doing Atkins, my baking has been severely limited and I've been forced to get creative.
We loved these as a healthy alternative to traditionally fried snacks, and using a mandolin allowed me to get them delightfully thin and crispy, even in the oven. Of course, you could always deep fry them yourself if you want a true chip, or try slicing them slightly thicker and tossing them on the grill.
Thanks, Jill, for a wonderful theme!
1 sweet potato, sliced into thin rounds
2 tbsp fresh rosemary, chopped
1 tsp coarse salt, kosher or sea
1 tbsp olive oil
Preheat oven to 375 degrees.
Combine olive oil and rosemary in a large bowl or bag. Add sweet potato rounds and mix to combine.
Place thinly sliced sweet potato rounds on a nonstick cookie sheet or jellyroll pan (I used my trusty Silpat but you can use nonstick spray, too). Sprinkle with salt.
Bake 15-20 minutes, or until chips begin to brown and turn up slightly, flipping midway through.
Source: Adapted from The Gracious Pantry