Description
Sweet Potato Chips that actually stay crunchy. Homemade chips usually promise a lot and deliver soggy results. Not these. With a simple oven method and a few pantry spices, you’ll wonder why bagged chips were ever a thing. Tried them yet?
Instructions
- Line baking sheets with parchment paper.
- Brush the paper with melted coconut oil.
- Slice the sweet potato thin (a mandoline slicer works best).
- Toss the slices in a bowl with more melted coconut oil until coated.
- Spread them out in a single layer, don’t stack.
- Sprinkle with sea salt, pepper, onion powder, and garlic powder (or whatever you like).
- Bake at 400°F for 10 minutes.
- Flip the chips and bake for another 5 to 10 minutes.
- Keep a close eye, once the edges start to brown, they can burn fast.
- Pull them off as they’re ready and lay them on paper towels to cool.
Crispy, salty, and packed with flavor, these are the kind of chips you’ll want to snack on all week.
Notes
Created, Prepared, Tried and Tested by Angela Gela Otten
