This has become really my go to snack. All you need is a mandolin slicer, a variety of spices, and of course a sweet potato (this last one is pretty obvious). ...Ok, so you'll need a cookie sheet and cooling rack that can fit over the cookie sheet too.
I make 2 versions - sweet and spicy - so depending on your mood, give both a shot! The spicy suckers are a great side to a sandwich, while the sweet delights really compliment any meal as a dessert.
Spices--
Sweet: 1/2-1 tsp Almond Extract; Cinnamon, 1/2 packet of Stevia (or sweetener of choice), and Nutmeg
Spicy: Olive Oil or Canola Oil Spray; Garlic Powder; Onion Powder; Curry Powder; Chili Powder; Paprika; Pepper; Ground Basil (or Oregano, though I've been told this reminds nommers of a pizza like taste)*
Preheat the oven to 375. Slice the potato into thin, even slices about 1/8th inch thick. If you have a mandolin slicer, you're more likely to get consistent pieces, which is pretty important. What I found using a knife, however, was that scoring the top of the potato before going to town cutting it helped me keep the slices more even. After it's chopped to pieces throw it in a bowl and cover the slices with the liquid ingredient of choice. Top with spices and use your hands to really mix it up, making sure they're evenly coated. You don't want 1 chip to be covered in chili powder... trust me on that one. My mouth still burns.
On a drying rack that has been placed over a cookie sheet - layer the slices in a single layer. Place it in the oven for about 10-12 mins. Since I'm still working on the perfect timing, I would keep your eyes on them after about 10 mins to make sure they don't burn. To know they're ready, the edges will start to curl up and the center will begin to slightly brown. It moves from browning to burnt pretty quickly, so pull those babies out and let the cool for 5 mins (this gives them time to crisp up like real chips).
After that, the final step is the easiest of them all - ENJOY!
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