Oven Roasted Sweet Potato Chips with Ranch Dip

Pre heat oven to 425
Cut ¾ pound sweet potatoes into ¼ inch thick slices; set aside
Combine 1 tablespoon olive oil, 1 ½ chili powder, ½ teaspoon salt, and ¼ teaspoon ground cumin. Add sweet potatoes; toss gently to coat. Cover a lightly oiled non-stick baking sheet with a single layer of potatoes; roast, turning once, until golden and tender (about 20 minutes) serve with store bought light ranch dressing
 Serving size: about 11 chips with a tablespoon of dip. Calories: 194; fat 6g