2 medium sweet potato (about 8 ounces each), scrubbed
¼ cup of brown sugar
¼ cup melted butter
¼ cup water
1 tsp orange zest
¼ tsp. kosher salt
1 tsp cinnamon
Cover 2 oven racks with aluminum foil. Preheat the oven to 300°F.
Slice the sweet potato into very thin rounds using a very sharp knife. Drying time may vary depending on how thick you have sliced the potato. You can use a mandolin but be very careful that they do not burn. That would cut your drying time considerably. I prefer a thicker cut like Ruffles. I tried using my grader but that was too much work. I prefer the knife.
Mix together melted butter, brown sugar, water and orange zest in a small bowl. Add your salt and cinnamon. Toss in your chips and cover each chip with the sugar mixture. Place potato slices on your covered oven rack in a single layer not touching. Sprinkle the chips very lightly with salt. The salt brings out the sweetness.
Turn your oven down to its lowest setting (120°F.). Turn the chips over in 2 hours. Bake slowly for another 3 hours or until they are golden brown and edges are wrinkled.
The tops should be dry to the touch. Watch careful so it does not burn. Let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish.
You may also add some pumpkin pie spice to the sugar mixture if you want a little more spice. Go lightly and then taste the sugar mixture to see if you want more.
Want it savory? You can use olive oil, salt, pepper, onion powder, garlic powder or your favorite savory herbs. Just add the seasonings to ¼ cup of olive oil and dip slices into mixture.
Want dairy free. Replace the butter and brown sugar with ¼ cup of maple syrup.
Hope you enjoy them and the smell of your kitchen as an extra bonus.
Be happy and may God bless you and yours.