These chips are a fabulous, mouthwatering, sweet and spicy, crunchy treat. Impossible to eat just one, they will forever change the way you look at chips. The fiery mix of paprika and chili pepper mixes with the natural sugars of the sweet potatoes, and really turns the heat up on flavor! Canola or olive oil would also suffice for the coconut oil here, and can be applied by tossing the uncooked chips in a bowl of oil, or by shaking inside a sealed plastic bag until evenly coated.
Yields 3–4 cups
• 1 sweet potato, thinly sliced
• 2 tablespoons coconut oil, melted
• 1 teaspoon sea salt
• 1 teaspoon chipotle chili pepper
• 1 teaspoon smoked paprika
1. Preheat the oven to 275°F. Evenly brush all sides of each potato slice with coconut oil.
2. Place chips in a single layer on 1–2 parchment paper–lined baking sheets. Bake for about 40 minutes, and be careful not to burn or brown too darkly.
3. Remove the chips from the oven, and turn them upside down to expose the more oily side, and sprinkle with half of the salt, chili pepper, and paprika.
4. Remove chips from the pan and flip them over, placing them upside down on a plate. Add the remainder of the salt, pepper, and paprika, the same way you did the first time around. Serve warm or cooled; they are just as tasty either way!
THE SENSATIONAL SWEET POTATO
Sweet potatoes are one of the most nutritionally valuable root vegetables. These orange-hued tubers are rich sources of vital nutrients like vitamin C, calcium, folate, potassium, and beta-carotene. They are super easy to grow even for novice gardeners, requiring only 100 days without frost, so you don’t have to reside in the tropics to make these nutritious tubers part of next season’s harvest!
