REAL, FRUGAL, HEALTHY, and FUN!!!
These chips are hardly a recipe because they are so, so simple to make. I almost didn’t post them. That was until I was talking to someone and found out they didn’t know how to make them. Everyone should know how to make these. They are easy to make. They are delicious. More importantly, they are so much better for you than the potato chips in your pantry.
1 Sweet Potato sliced thinly (mine are usually about 1/16″ to 1/8″ thick
1Tbsp coconut oil melted
Pinch of Salt
Pinch of Cinnamon
Directions: Preheat oven to 300′ and place parchment paper or foil on a cookie sheet. In a plastic bag (I use an old grocer bag and hold it over the sink – just in case there’s a hole in it that I’m not aware of) put the sweet potato slices and coconut oil. Shake thoroughly to ensure each sweet potato slice is coated with coconut oil. Lay each slice of sweet potato on the cookie sheet. Do not stack them at all. Sprinkle salt and cinnamon on each slice. Bake. Now you have to pay attention. Mine bake about 30 minutes, and then I flip them over for 5 more minutes. You don’t want to overcook them and the exact thinness of your slices can alter the timing. After about 20 minutes, I would start checking them every 5 minutes. Once they start to brown around the edges, ever so slightly, flip them over for just about 5 more minutes.
*FYI – if you have the time, you can bake them at 200′ for about 2-1/2 hours for more even crisping*
Sweet Potatoes are amazing! A true superfood! They are great for both heart and digestive health. They support immunity, bone and blood formation, and collagen production. They help with stress, mood, energy and the fight against cancer. They support a healthy thyroid. They support nerves and muscles. Their anti-inflammatory properties help with arthritis. They are also easy on the stomach, making them a great go-to food when you’re nauseous.