While we all know some fat is great for your health, it’s still not a great idea to be frying stuff up in cups and cups of it. These chips get the job done just as well–but in the oven!
Yield 4 servings
2 tablespoons of coconut oil, plus more for greasing
2 large sweet potatoes
Salt and pepper
Chili powder, garlic or onion powder, dried herbs (optional)
Preheat the oven to 450 degrees and grease two large baking sheets with coconut oil. Allow yourself plenty of time for baking to ensure maximum crispiness.
Peel and thinly slice two large sweet potatoes into 1/8-inch rounds. You can use a mandolin, but I personally prefer my trusty kitchen knife.
Toss the rounds in the coconut oil, place on the baking sheets, and sprinkle the tops with salt and pepper. If you want to add some extra flavorings, like chipotle chili pepper, garlic/onion powder, or dried herbs, feel free to do so!
Bake until beginning to discolor on one side, about 10 to 12 minutes, then flip over and bake until crispy, anywhere from 10 to 20 minutes longer depending on oven rack position and evenness of temperature.
Allow to cool for at least 5 minutes before serving so the chips have time to harden a bit.