Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C) and brush a large baking sheet with coconut oil.
- Peel the sweet potato and thinly slice it into rounds.
- Place the rounds on the prepared baking sheet and lightly brush the tops with coconut oil.
- Sprinkle cinnamon and ginger over each slice.
Baking
- Bake for 8 minutes, then flip each chip and rotate the baking sheet.
- Bake for an additional 3-5 minutes until crisp around the edges.
- Let cool for 5 minutes to achieve further crispness.
Notes
Store treats in an airtight container at room temperature for up to one week. For longer storage, freeze and defrost before serving.
