Sweet Potato Chips

Crisp, sweet, and without a hint of grease, these chips are perfect for dunking in aioli or just eating by themselves.

INGREDIENTS • 4 teaspoons vegetable oil • 1 1/2 pounds Garnet sweet potatoes, cut into 1/8-inch rounds • 2 teaspoons distilled white vinegar • 1 1/4 teaspoons kosher salt • 1/2 teaspoon freshly ground black pepper

INSTRUCTIONS 1. Heat the oven to 450°F/230C and arrange the racks in the upper and lower third. Coat 2 baking sheets with 1 teaspoon of the oil each; set aside. 2. Place sweet potatoes in a large bowl, drizzle with vinegar and remaining vegetable oil, sprinkle with salt and pepper, and toss to coat. Evenly divide potatoes between the prepared baking sheets, spreading in a single layer. Bake, rotating the pans halfway through, until the chips are browned and the edges are crisp, about 25 minutes.

Fall Herb Aioli

INGREDIENTS • 1 large egg • 1 medium garlic clove, smashed • 1 teaspoon Dijon mustard • 1 1/4 cups vegetable or canola oil • 3 tablespoons water • 2 tablespoons freshly squeezed lemon juice • 2 teaspoons fresh thyme leaves, finely chopped • 1 1/2 teaspoons finely chopped fresh sage leaves • 1/2 teaspoon kosher salt

INSTRUCTIONS 1. Place egg, garlic, and mustard in the bowl of a food processor fitted with a blade attachment. Process until mixture is evenly combined, about 10 seconds. 2. With the processor running, slowly add oil in a thin stream until completely combined, about 2 minutes. Add remaining ingredients and season with additional salt and freshly ground black pepper as desired. Process until well incorporated, about 10 seconds.

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