Sweet Potato Chips

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. 

Ingredients

  • 1 large sweet potato, peeled
  • 3 tbsp coconut oil, melted
  • 1/2 tsp paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Method 

  1. Preheat your oven to 425. 
  2. Using your mandolin or a sharp knife, slice your sweet potato into thin discs. The thinner, the better!
  3. 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.
  4. 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.
  5. NOMZ!

Servings: 1 for me, 2 for normal people