The Chip Alternative

After the years of battling the whole orange foods oddness, I've realized that you just can't count on constants. A plate of orange basil mashed sweet potatoes may get snubbed, but should I need a pound of sweet potatoes to vanish, a plate of these chips disappears like magic.

2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1 tbs. olive oil
1 tsp. kosher salt, coarse
1/2 tsp. Garam Masala spice blend (Penzeys.com, or cumin or Chinese five-spice powder)
2 tbs. honey

Preheat oven to 400 degrees.

I used a mandoline to slice the potatoes 1/4-inch thin. To keep the chips from getting burnt in the process of cooking, steam the chips first for 10 minutes. Blend the spices and olive oil together and toss with the chips. Since the insides of the chips are now partly cooked, the chips will get crisp from a higher oven temperature, be fully cooked with less time, and won't be in long enough to burn.

Spread onto a baking sheet that has been coated with cooking spray. Drizzle with the honey. Bake for seven minutes. Turn over and bake for another five to seven minutes.