Ingredients
Scale
- 1 sweet potato, washed well but not peeled
- 1 tbsp high heat oil of choice (I love avocado, because it’s liquid at room temp, but melted coconut oil works well too)
- 1/4 tsp salt
- Seasonings of choice
Instructions
- Preheat oven to 425 degrees Fahrenheit. Using a mandoline or a knife, thinly slice the sweet potato, then toss with oil, salt, and seasonings of choice until each slice is well coated. Lay flat without touching each other on a parchment lined baking sheet, then bake for 8 minutes. Remove from oven and reduce heat to 225 degrees Fahrenheit, then return to oven and bake for an additional hour, or until crispy. Let cool completely to maximize crispiness. Store at room temp in an airtight container for 3 days. Makes 1 serving.
Notes
Seasoning Options Include:
– Pumpkin Pie Chips (use 1 tsp pumpkin pie spice per sweet potato)
– Chipotle (1 tsp chipotle powder per sweet potato)
– Rosemary (1 tbsp fresh chopped rosemary per sweet potato)
– Spicy Chocolate (it’s shockingly good – use 1 tsp of cocoa powder, 1/4 tsp nutmeg and a pinch of cayenne per sweet potato)