Sweet potato chips

For the longest time last season, every CSA basket, every week was flush with sweet potatoes.  I admit I am a big fan of sweet potatoes, but I am also not from the USsouth & my repertoire was limited.   Fortunately, along with sweet potatoes, they included new recipes for sweet potatoes.  New to me anyhow.

This was my new favorite for most of last winter:

- Take a sweet potato, take three, as many as you might eat in one sitting.  The longer, skinnier ones are better for this, which is a lucky break because the bigger fatter ones are better for almost everything else.  Wash them & peel them, or don't peel them.  Wash them for sure, though.

- Slice the sweet potatoes as thin as you can without them having any too-thin pieces.  Hmm, how about as thin as you can keeping the thickness consistent, is that better?

- In a bowl that will be large enough for all the slices of sweet potatoes, mix olive oil & salt&pepper to taste.  Add the slices of sweet potatoes.  If you do this just a few slices at a time, it is much easier to get them all covered.  Because they need to be all covered.

-  On a cookie sheet, spread out the slices.  I used parchment paper underneath, instead of the usual foil & I think this helped the thinner slices not to burn. Pre-heat the oven to 400F (yea, I should have said that before, Sorry!) & sprinkle the sweet potatoes with finely chopped herbs of your choosing (I chose basil & thyme, mostly).

-  Cook for 20/25 minutes or so.  How thin you sliced them (& whether or not you used tin foil) will play a role here.  Let them cool some or that hot oil will burn your mouth!  & serve right away or later.  Right away is better.