I LOVE sweet potato chips! But, buying a bag in the store is pricey, and not always as healthy as they claim with added oils and artificial ingredients. So I took the opportunity to try a recipe from Autumn Calabrese's Cookbook Fixate (affiliate link). I suspect these would keep well for several days, however I always eat them within one day, as they are that delicious!
-2 medium (or 1 large) sweet potatoes peeled, and very thinly sliced. I found a mandoline is a *great* investment for this purpose
-2 tsp of extra virgin coconut oil melted or olive oil
-Sea salt to taste
1. Preheat oven to 200.
2. Line 2 large baking sheets with parchment paper (I was out, so I just used Pam cooking spray to coat the baking sheets and it worked well.)
3. Place sweet potatoes on the baking sheet in a single layer.
4. Brush with oil and then sprinkle with salt.
5. Bake for 2-3 hours or until crisp. The thinner the potatoes, they will be done earlier, thicker take longer.
6. Cool completely & ENJOY
Recipe is from Autumn Calabrese's FIXATE Cook book (affiliate link) which has recipes that follow the 21 Day Fix nutrition plan.