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rosemary sweet potato chips Recipe

   
 

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     rosemary sweet potato chips

Category   Appetizers
Sub Category   None
Servings   6

Ingredients
1 lg sweet potato
2 tbsp olive oil
1 tbsp lemon juice
1 tsp dried rosemary, crushed
1/2 tsp sea salt
 

Instructions
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.


Originally Submitted
5/20/2013





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