I occasionally see sensational headlines about how you can make potato chips in your microwave.  That is bunkum, I say.  I tried it out, just to be sure, and the results were as ridiculous as I expected.  I got cardboardy, chewy potato slices with some occasional hard spots.  My kids did eat them (I mean, I called them “chips,” so what’s not to like?), but they weren’t good.  And they took a while to make, what with having to check and remove “crisp” specimens then re-microwave the rest.  Luckily you can only make a plate at a time, so the damage was limited to half a potato.

You want chips without a deep fryer?  THIS is the recipe for you.  We do this with regular potato slices as well (I keep promising that potato chip pizza recipe), but for eating on their own these sweet potato chips are the best.  They crisp up right through, you can make two big trays at a time in the oven, and they are a sweet and salty side or snack.  Crunch, crunch, crunch.Baked Sweet Potato Chips: Slice as many sweet potatoes as you want into 2mm slices.  Toss and rub well with a drizzle of olive oil and a good sprinkle of salt.  Spread in a single layer on one or more cookie sheets.  Bake at 450 until crisp, checking frequently after the first 10 minutes, and rotating pans top to bottom if you have more than one.  Remove chips as they crisp up and return the rest to the oven to continue baking (you may learn where the hot spots are in your oven!).