Sweet potato fries are great, and if you cut them thin enough, you can get them nice and crispy just like I like them (see my recipe here). However, sometimes I'm just really in the mood for something crunchy. Crunchy vs. crispy...very different consistencies. Biting into a crispy fry is a totally different sensation than chowing down on a crunchy chip. Let's just all agree to agree with me (at all times...) and move on. SO here I present you with the ultimate crunchy chip. Made with sweet potatoes, duh.
The key for me was my mandolin/julienne slicer. It made slicing really easy and really fast. But if you don't have one of those, you can lament in your first world problem, buck up and use a sharp knife. Just...be careful please. I don't want to be at fault for you slicing off a finger.
- 1 large sweet potato, peeled
- 3 tbsp coconut oil, melted
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- Preheat your oven to 425.
- Using your mandolin or a sharp knife, slice your sweet potato into thin discs. The thinner, the better!
- In the microwave, melt your coconut oil in a medium, microwave safe mixing bowl. Throw your sweet potato chips into the mixing bowl and toss to coat. Add paprika, salt and pepper and mix until evenly distributed.
- Lay your chips out across a baking sheet (can be aluminum foil-lined, but doesn't really matter) and bake for 20-25 minutes, or until they are browned and crispy to your liking.
Servings: 1 for me, 2 for normal people