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. 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.
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