Rosemary Sweet Potato Chips
- 1 large sweet potato
- 2 Tbs. olive oil
- 1 Tbs. lemon juice
- 1 tsp. dried rosemary, crushed
- ½ tsp. sea salt
1. Cut sweet potato into paper-thin slices with mandoline or sharp knife. Place slices in bowl, and gently rub
in oil and lemon juice until well coated. Add rosemary and salt, and toss to combine.
2. Lay slices on dehydrator trays without overlapping. Dehydrate 6 to 10 hours, or until crispy, shifting trays as necessary to dry chips evenly. Turn off dehydrator, and cool chips completely. Store in airtight container for several weeks.