3 large sweet potatoes (1 1/2 pounds), peeled and very thinly sliced

2 tablespoons vegetable oil

1/2 teaspoon curry powder

1/2 teaspoon paprika

1/4 teaspoon salt

Pat the potato slices between paper towels to dry, then arrange in a single layer on several sheets of paper towel. Let stand 10 minutes, then place slices in a medium bowl. Preheat the oven to 375° F.

Line two baking sheets with foil and spray with nonstick cooking spray. In a small nonstick skillet, heat the oil. Add the curry powder; cook, stirring, until just fragrant, 15-20 seconds. Remove from the heat; stir in the paprika and drizzle over the potatoes.

Sprinkle with the salt; toss to coat. Arrange the potatoes in a single layer on the baking sheets and spray evenly with nonstick cooking spray.

Bake until lightly browned, 12-15 minutes; turn and bake until slightly browned at the edges, 5-10 minutes longer (watch for burning). Place in a paper towel-lined serving bowl and serve warm.

Serves 6.

Note: To make sure your chips are cut thinly and evenly, use a vegetable slicer.

SERVING SIZE: 1/6th of Sweet Potatoes SELECTIONS: 1 Bread, 1 Fat PER SERVING: 196 Calories, 5 g Total Fat, 1 g Saturated Fat,0 mg Cholesterol, 112 mg Sodium, 37 g Total Carbohydrate, 5 g Dietary Fiber, 3 g Protein, 43 mg Calcium

WW Points: 3.5 pt.