I had a mixed batch - some chips were undercooked while others were burned and some came out perfectly. Thinly sliced chips is the key to succeeding at this recipe and not adding too much oil.

I cannot get sweet potato chips right, like ever, but luckily these were on the soft side (aka not burned) so I got to enjoy them. I rolled mine in cinnamon and cardamom for a sweet afternoon treat.

Makes a satisfying snack with great flavor! I burned mine my first try but the ones that weren't burnt were delicious lol

I also love to prepare kale this way. Tear or cut it into chip-sized pieces, mist with oil, season with salt, pepper, and lemon juice, and bake about the same amount of time. They're a little more delicate to store, but super yummy!

These are SO good...and I never thought I liked sweet potatoes! I would suggest using a mandolin though. It is nearly impossible to slice evenly through a sweet potato with a knife, so each of my chips had half crispy & half soft...we are ordering a mandolin to make more chips. We tried the original recipe, & we also tried just salt as a seasoning with the olive oil, & both were really good.

These are easy and very tasty. IMHO, the more thinly sliced, the better.