Salt & Vinegar Sweet Potato Baked Chips
2-3 medium-large sweet potatoes
1/4 cup white or malt vinegar
2 teaspoons sea salt
Preheat oven to 375. Scrub sweet potatoes and pat dry. Thinly slice sweet potatoes into round discs (with a mandolin is best). Place all of the potato discs in a large Ziploc bag. Add vinegar, close bag, and shake to coat the potato slices. Allow to rest at room temperature 10-15 minutes.
Line a large baking sheet with nonstick foil and spray generously with cooking spray (or use a silicone baking mat). Drain the bag, and place all of the potato discs in a single layer on prepared baking sheet. Sprinkle with half of the salt and spray generously with cooking spray.
Bake 15-20 minutes. Use a thin spatula to flip the chips over, and sprinkle with remaining salt. Bake another 15-20 minutes until chips are crispy but not burned.