Cinnamon Sweet Potato Chips

I'm always looking for something different, and this is it! To lower fat and calories, I decided to omit the melted butter and spray the potatoes with butter cooking spray instead before sprinkling on the mixture of salt, brown sugar, and cinnamon. Because I needed so many pans at once, I used convection bake at 375 degrees. I used parchment paper on two of my pans and ran out, so I just sprayed the rest of the pans with cooking spray and laid the potatoes on the pan. Surprisingly, I discovered that the parchment paper did not produce a crispy chip, but the "naked" pans did. Nice discovery for next time! You do have to watch these very carefully to keep them from burning. I ran out of the cinnamon sugar mix and just salted the last few. Still very good.

First time trying these chips and while they are a little tedious to make they are soooo worth it! My Kitchen Aid Slicer Attachment did not slice these as thinly as they need to be. Instead, I used a Boerner v-slicer - thin slice - placed slices in bowl and poured canola oil, salt and small amount of cinnamon and tossed making sure each piece had oil on it. Placed on a foil-lined baking pan and baked for about 12 minutes turned over and baked about 12 more minutes. The secret of these is to have them sliced thinly, arrange them on pan in a single layer, with none overlapping and watching them carefully. These get crispier as they cool. Thanks Chunker - loved your recipe!

I thought these were fabulous! I brushed on the butter mixture, but only baked for about 15 minutes. They weren't completely uniform so a few were crunchy while others were chewy, but that wasn't a bad thing for me. I liked the variety. Will definitely make again.

I thought these were fabulous! I brushed on the butter mixture, but only baked for about 15 minutes. They weren't completely uniform so a few were crunchy while others were chewy, but that wasn't a bad thing for me. I liked the variety. Will definitely make again.