Paleo Rosemary and Sea Salt Sweet Potato Chips

I love sweet potato chips! Ok I’ve said it, but I will probably say it again. I love sweet potato chips! Ok you get the point. Sweet potato chips make a great base to add a variety of flavors. I usually simply toss my chips in a little coconut oil and pink Himalayan salt, but this time I wanted to try something new. I love the flavor of rosemary and thought it would be great on the chips. I loved how these chips turned out! They are the perfect savory snack or companion to a meal. Note: Long skinny sweet potatoes make the best chips!

Ingredients

2 large sweet potatoes

1 Tbls coconut oil, melted

1 tsp sea salt

2 tsp dried rosemary

Directions

Heat oven to 375 degrees. The high heat will help crisp the chips. Peel sweet potatoes and slice using a mandolin set to 1/8th inch. Grind sea salt and rosemary with a mortar and pest. Toss sweet potatoes in a bowl with coconut oil and salt-seasoning mixture. Place on a non-stick baking sheet (or a regular pan greased with coconut oil) and place into the oven. After 10 minutes, take the pan out and flip the chips. Place chips back in for another 10 minutes. Pull the pan out and place any chips that are starting to brown on a cooling rack. Place the chips back in for 3-5 minutes. Every oven is different so keep a close eye on the chips so they don’t burn. Place remaining chips on the cooling rack.

Enjoy!

x vanessa