Crispy baked 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
Preheat the oven to C 180 deg
Peel the sweet potatoes and slice thinly with a sharp knife or mandolin
In a large bowl, toss the sweet potatoes in the coconut oil, rosemary and salt
Lay the sweet potato chips individually on a rimmed baking sheet covered with baking paper
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