Sweet Potato Chips
I don’t know about you, but I have a real THING for sweet potato. I could seriously eat the stuff everyday, and for the past few weeks, I kinda have… These sweet potato chips are one of the easiest meals, snacks or sides to whip up in a hurry, and are perfect at anytime of the day!
My favourite way to eat sweet potato chips is to bake them in the oven slathered with coconut oil, himalayan sea salt and a sprinkle of chilli flakes. However lately I’ve been getting into them with a dusting of cinnamon instead of chilli and suffice to say I am ADDICTED.
Adding cinnamon to your chippies not only brings out the natural sweetness of the sweet potato, but you are also getting the added health benefits of this beautiful spice; reduced sugar cravings, lowered blood pressure, antioxidants and anti-inflammatory properties….Um YES PLEASE!
WHAT YOU’LL NEED
- 1-2 tbl. coconut oil
- 1 medium sized Sweet Potato
- 2 tsp. Cinnamon garlic cloves, crushed
- 2 tsp. Himalayan Sea Salt
WHAT YOU’LL NEED TO DO
Preheat the oven to 180C.
Chop the sweet potato into chips of whatever size you please. Place the sweet potato in a bowl, and coat with coconut oil (you may need to melt this slightly), sea salt and cinnamon.
Place the sweet potato on a tray lined with baking paper and place in the oven for 15-20minutes or until golden brown and crispy.