What's For Dinner: Jimmy John's #6 and Sweet Potato Chips

Another convenience-dinner for me! Tonight I headed over to Jimmy John's to grab my favorite sandwich -- the #6 (I prefer no mayo, no sprouts, and EZ cheese -- which, no, is not a request for cheese of the spray can variety, but instead just half the provolone normally placed on a sandwich). In lieu of the Baked Lays (which are oh-so-tempting!), I opted to make my own baked sweet potato chips at home. Does this qualify as a "Semi-Homemade" meal?

Baked Sweet Potato Chips

makes 2 servings, or, um, one delightfully large serving

1-2 medium sweet potatoes, scrubbed and dried

olive oil

spices of your choice (I used a mix of chili powder, cayenne pepper, paprika, black pepper and cinnamon on one batch and just curry powder on another)

coarse sea salt

1. Preheat oven to 400 degrees.

2. Use a mandolin or knife to slice the sweet potato into 1/8" discs.

3. Spread the chips out on the rimmed baking sheet. Try to avoid having any chips overlapping the others. (When using two sweet potatoes, bake the chips in two batches.)

4. Drizzle olive oil over the chips and toss to coat.

5. Sprinkle the chips generously with the coarse sea salt. Then sprinkle the chips with your preferred spice(s).

6. Bake in the oven for 20-22 minutes. At the halfway mark, flip the chips. Keep a close eye on the chips near the end of the baking time as they can brown quickly.

7. After removing the chips from the oven, place them on a paper towel-covered wire rack to cool.