Cinnamon Dusted Sweet Potato Chips

I could eat chips all day err' day. My personal favorite flavor is sea salt and vinegar (working on a recipe for that), but I also love sweet potato chips. They are sweet (duh), salty and delicious. This recipe in particular is just so glorious in its simplicity and is just as good on its own with a side of ketchup as it is piled with some shredded chicken, beef or pork (sounds weird, but it's good, I promise). The key here is to be diligent in slicing the potatoes thinly - that's where you'll find the most success getting them crispy. No go ahead and indulge in some chippies that are so tasty you'll forget how nutritious and healthy they are!

Ingredients

  •  1 sweet potato, sliced very thinly (a mandolin yields the most consistent results, but you can also do it by hand)
  • 2 tsp coconut oil, melted
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon

Method

  1. Preheat the oven to 400.
  2. In a mixing bowl, toss the sweet potato discs in the coconut oil to evenly coat along with the salt and cinnamon.
  3. Spread the chips out in an even layer on a baking sheet and place in the oven for 10 minutes. Remove the tray from the oven, flip the chips and return for another 5-10 minutes (or until they are lightly browned...watch them carefully as they will start to burn fast).
  4. Remove from the oven and let cool for 5 minutes before serving (they will continue to crisp up as they cool). Taste them and add more salt to taste.

Servings: 2