Sweet & Purple Potato Chips

In keeping with the Halloween color scheme, here’s a good recipe to have on hand for hosting friends… or giving yourself a little TLC on a lazy Sunday. It’s real easy and real fast.
2 lbs. sweet potatoes
1 lb. purple potatoes
2-3 tbsps. olive oil

Preheat the oven to 400°. Wash the potatoes and scrub any dirt off of their skin, which you will NOT be peeling (whew) and cut off any tough nibs you find on them. Cut the potatoes in rounds, almost as thin as you can get them. Don’t worry too much about how thin or thick they end up being. As always, the most important thing is consistency–try to get them all a uniform size.
Put them in a bowl with the olive oil and toss with your hands. It’s messy, but the only way to make sure each round is coated in oil on both sides. Once the rounds are coated evenly in oil, same deal: add the salt and paprika, toss with your hands to get the spices on everybody.
Line them on a large baking sheet (or two, otherwise do multiple batches) and bake for 10 minutes. Then remove them from the oven, flip them over, and bake for an additional 10 minutes.
If your chips look pretty crispy when you first take them out to flip, only bake them for an additional 5 minutes. If they still look a little limp, up the time to 15 minutes.


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