Baked Sweet Potato Chips
Active Time: 10 minutes | Total Time: 2 hours 10 minutes | Serves Serves 4 | Vegan | Gluten Free
- 2 tablespoons coconut oil
- 10-ounce (medium) sweet potato
- to taste kosher salt
Heat the oven (with two oven racks toward the center) to 250°F.
Measure the oil into a small skillet and place on the stove. Turn the heat on to medium and heat the oil until it is just melted. Peel the sweet potato.
Hold the potato upright and use your vegetable peeler to make long, wide strips from the top to the bottom of the potato. Once the potato gets too small and awkward to hold, lay it flat while you peel.
Place the strips on a rimmed sheet pan. Drizzle with the oil and toss with your hands to coat well. All of the strips should be evenly coated; if they seem a little dry, add a little extra oil. They should not be soggy.
Now divide the strips between 2 sheet pans and arrange in a single layer (a little overlapping is okay). Bake until crisp, about 1½ hours. Sprinkle with salt and serve.
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