Crispy baked sweet potato chips

Crispy sweet potato chips

A crunchy and nutritious version of the chip. Why bother to make it yourself? Because you’ll know what’s in it and can ensure you avoid toxic vegetable oils. These are inflammatory whereas healthy fats feed your cells and brain.

PREPARATION TIME

 8 mins

COOKING TIME

20 mins

YIELDS

1-2 servings

NOTES

Paleo, Gluten and Dairy free, Vegetarian

INGREDIENTS

2 large sweet potatoes

2 tbsp melted coconut oil, or animal fat like tallow or lard

2 tsp dried rosemary

1 tsp unrefined salt like Himalayan Rock Salt or Celtic Sea Salt

DIRECTIONS

  1. Preheat the oven to C 180 deg

  2. Peel the sweet potatoes and slice thinly with a sharp knife or mandolin

  3. In a large bowl, toss the sweet potatoes in the coconut oil, rosemary and salt

  4. Lay the sweet potato chips individually on a rimmed baking sheet covered with baking paper

  5. Bake for 10 mins before turning the chips over and baking for another 10 mins, watching the chips closely and pulling out any that start to go brown, until all are cooked