Heat oven to 400 degrees. On two baking sheets, toss sweet potato with oil and season with cumin, paprika, and salt. Arrange in single layers and bake, flipping halfway, until crisp and golden, 20 to 25 minutes.
Store in an airtight container up to two days.
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.