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Sweet Potato Chips


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I had a really hard time making chips in the oven (and have the burn to prove it). They needed to be super thin (if you have a mandoline that's ideal), and it had to be just the right amount of oil. Too much and they were chewy or soggy, too little and they were dry or burned. And your oven may heat unevenly if you had uniform thickness but ended up with some burned and some too raw. Keep trying, and good luck!

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