Yet another sweet potato recipe is here. This time I used white sweet potatoes for something different. They have a better chip texture (I think!).

This recipe is very simple and easy to make. It takes a while to cook, but that gives you time to cook something else or relax for a little while.



Cost: 10/10
Tastiness: 10/10 (I couldn’t stop eating them!)
Difficulty: 9/10

All you need is…

Parchment Paper
2 Medium Sweet Potatoes (White or Orange)
2 T Coconut Oil
Salt to Taste

Here we go!

Preheat the oven to 300 degrees.

Then peel and slice the sweet potatoes into thin coins. A knife would work just fine to slice, but I used a handheld mandolin to make it easier.



Once the potatoes are sliced, melt the coconut oil and pour over the slices. I used my hands to mix the slices with the oil and make sure all of them were coated.

Cover a couple cookie sheets with parchment paper, and lay the potatoes out in a single layer. Make sure that the potatoes aren’t overlapping! Then salt to your liking.


Bake in the oven for 2o minutes, and then pull the potatoes out and flip them over. Bake for another 20 minutes or until the edges are curly and golden brown.


Let cool and enjoy! The longer they cool the crunchier they get, but the chewy ones fresh from the oven are good too. 🙂



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