Sweet Potato Chips

These chips are a fantastic snack to satisfy that craving for something crispy and salty.  If you need a little something sweet instead of a salty snack, just try adding cinnamon instead of salt.  Remember that sweet potato consumption should be limited to 1/2 potato per day during the detox.


INGREDIENTS: 
-1 sweet potato (skinny potatoes work best)
-Himalayan or Celtic salt to taste OR cinnamon
-1 Tbsp coconut oil


DIRECTIONS:

1. Preheat oven 375 degrees.
2. Melt coconut oil in a pan on low heat on the stove.
3. Wash and dry sweet potato.
4. THINLY slice sweet potato into chips.  The thinner that you can slice the chips the crispier you'll be able to get them.  Also, concentrate on slicing each chip as uniformly as possible to allow for consistency in cook time.  (This is a little tricky.  It might take you a few batches before you master the technique.)
5. Toss chips in a bowl with coconut oil and salt OR cinnamon.
6. Place in a single layer on a cookie sheet with edges.
7. Bake at 375 degrees for 7 minutes.
8. Flip all chips and bake for another 7 minutes.
9. After the second flip continue to bake and flip every three minutes until chips are crispy without blackening.  Chips on outer edge may need to be removed while chips in center of cookie sheet continue to bake.
10. Enjoy!