Sweet Potato Fries--the Wildtree Way!

I cannot believe how stinkin' good these oven roasted sweet potatoes are. The blend from Wildtree was made for this--not it's stated purpose. Take note--this is a seasonal Wildtree item, so stock up* to get you through the winter.

Ingredients
Sweet Potatoes (I used one huge one for 3 of us), washed
Wildtree Natural Grapeseed Oil
Wildtree Pumpkin Pie Spice Blend
Sea Salt

Directions

1. Preheat oven to 400 degrees. Be sure racks are in the middle of the oven.
2. Slice sweet potatoes into thin "chips." I cut the potato down the middle, placed the flat part on the cutting board and cut as thin as possible. It's helpful if you get them all about the same size so they cook evenly, but I got some super thin, which made them really crisp, and some not-so thin, which made them "meaty." I think just chunking them into bite size pieces would be good, too, and would require less time.
3. Drizzle some oil in the bottom of bowl (maybe a Tablespoon?) and add the blend (2-3 teaspoons depending on how many potatoes and how much flavor you want). Wisk until dissolved.
4. Add the sweet potatoes and toss to coat well--I had to use my hands here.
5. Place potatoes on cookie sheet in one layer (you can crowd them a little, if they are not thin sliced chips). It took 2 sheets for me.
6. Put both pans in the oven--I have to "stack" them, so I rotated the pans every 8 minutes (set a timer) to help them cook more evenly. 
7. When edges start to curl, they're done. Cook until really brown for extra crispy chips.
8. Sprinkle with sea salt to taste and enjoy!

*Order by emailing here. While you're at, check out all the other good (NATURAL!!) stuff Wildtree has to offer here.