Home Court Cuisine Sweet Potato Chips

Sweet Potato Chips


Abby Brunelle, Woodland Brooke Sunday Women A3

Cooking spray

1 (14 oz.) sweet potato, very thinly sliced, divided

1 tsp. finely chopped, fresh rosemary, divided

1/2 tsp. salt, divided

1/4 tsp. freshly ground black pepper, divided

Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange one-fourth of the potato slices in a single layer on parchment. Sprinkle evenly with 1/4 teaspoon rosemary, 1/8 teaspoon salt, and a dash of pepper. Microwave at power level 9 for four minutes. Check for crispness. Continue to cook at 30-second intervals until done. Repeat procedure with remaining potato, rosemary, salt, and pepper.

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