Who Wants Sweet Potato Chips?

February is a short month. You blink and it's gone. You turn your back and then suddenly it's the 27th and you've only written one blog post this month. Blerg!

(Yes, I've been watching a lot of 30 Rock lately. And yes, I suppose that time could have been spent blogging).

February has not been an inspiring month for me. It was cold. It snowed. It snowed again. I slept through my Saturday morning yoga class at least twice. And I'm in major need of Daylight Savings giving me an extra hour or two of sunlight each day.

So with that I give you this photo that I wasn't even going to show you anyway because, well, look at it. A blown-out photo of burnt, homemade sweet potato chips. I was so excited to use the mandolin slicer I got for Christmas to finally get a consistent, thin cut on these little disks, but clearly I've got some practicing to do. Though for the most part, I did still enjoy the sweet and salty tang of these crunchy circles.

Sweet Potato Chips

1 sweet potato (I didn't peel mine, but you may want to)
2 tsp vegetable oil (olive oil might also add nice flavor)
Salt to taste (I used a coarse variety)

Preheat oven to 400ºF. Slice the sweet potato into 1/8-inch thick pieces (this may take some practice - a food processor may help). Lay them spaced apart on a baking sheet or two lightly coated with cooking spray. Sprinkle with salt. Bake until they begin to brown, probably around 15 minutes (but I'd keep an eye on them, as you can see from my crisped edges).

Happy weekend :)