Spicy Sweet Potato Chips

Everyone knows sweet potatoes are great for you, are warming and available all winter long, and a great dose of sweetness and beta carotene. But apart from the candied sweet potato mash we often get served at Thanksgiving, what else can you do with them?

If you have a dehydrator, these chips are a "make themselves" type of treat.  They're crispy, tangy, sweet and spicy and offer real comfort food next to your raw soup or hummus. 

You can also alter this recipe as you want - more salt, less hot spice, more cumin, etc.  Add in parsley or even chopped cilantro and it will be delicious, without fail. 

The sides curl up on their own beautifully, and look super pretty on an opposing colored plate.  If they become less crisp, just put them back into the dehydrator for another hour or so.  

Also, if you slice them thicker than usual, they'll be difficult to bite into (and you'll end up chewing till the cows come home...and then you'll end up chewing even after the cows come home!) Try to get them as thin as possible.  No need to peel them, since that's where most of their deliciousness resides. 

1 sweet potato or 1/2 large one, sliced super thin on a mandolin 

(the thinner the better)

3 tablespoons maple syrup

1 tablespoon water, to thin

1/2 teaspoon each of: smoked paprika, chipotle pepper, cumin, salt, pepper

Mix the maple syrup, water and spices together and pour over the sweet potato slices.  Coat them well, and even massage the marinade into the potatoes if you can. 

Layer them in a single layer on a lined dehydrator sheet, and dehydrate at least over night (longer if you want them crispy) at 105 degrees. 

Enjoy!