These delicious baked sweet potato chips make the perfect nutrient rich vegetable snack for your kiddo: calcium, potassium, and vitamins A and C. And they are super tasty, too!
2 medium organic sweet potatoes, scrubbed and sliced (I recommend organic for taste and health reasons, since you don't peel off the skin where pesticides can live.)
2 tsp unrefined coconut oil
1 tsp sea salt
optional: 1 tsp finely chopped rosemary
HOW TO COOK THE MOST PERFECT SWEET POTATO CHIPS OF ALL TIME:
STEP 1: Preheat oven to 300º F. Thinly slice the potato as even as possible. (This will ensure that some of the slices don’t burn before others are finished baking).
STEP 2: Soak the sliced potatoes in water for 10 minutes to remove some of the starch, which helps them get crispier.
STEP 3: Pat dry, place in a large bowl, and toss with melted coconut oil, sea salt, and rosemary.
STEP 4: Position in a single layer on a wire baking rack placed over a cookie tray. Bake 40 minutes at 300 F, then open the oven and remove chips that are already starting to crisp up. Continue baking the rest of the chips until they begin to curl and crisp up.
NOTE: I chose to leave the fiber-rich skin on the organic sweet potato, but you can easily choose to remove it before slicing if you’d prefer.