I don’t know about you but I am just not as happy with some commercially made products anymore. I am guessing it’s because I am making most of my own foods. It may also be all that I am far more aware of labels. I really don’t want to put that many chemicals and preservatives into my body. Enough of my rant…

Some times I want a snack. Okay let’s be honest, I want a snack every day. I just change my mind all the time as to what I want the snack of the day to be. Lately I have be obsessed with sweet potatoes!! I eat them roasted, mashed with apples, in lasagna(yes you will get that recipe at some point, in soups  and I even eat them in my icings here and here. So why not have them as chips? Or even as the base for nachos? As I said, I have been obsessed with sweet potatoes lately!

Baked Sweet Potato Chips (Paleo/ Vegan/ Gluten Free)

1 medium sized sweet potato

2 tsp. olive oil

sea salt

Preheat oven to 300 degrees

Line two baking sheets with parchment paper. Wash sweet potato then thinly slice (I use my mandolin) Either toss sweet potato slices in olive oil, brush on oil or spray each side. I use my olive oil spray pump.

Place slices onto parchment paper being careful not to over lap. Sprinkle with sea salt. Bake for 15 minutes. Take pans out, flipping over potatoes and alternating pans top rack to bottom.

Bake for 15-20 more minutes. Watch chips carefully in the last ten minutes. As some of the chips start to brown I remove them individually (or else those ones will burn). When all chips are done, remove from oven and let sit for 2-5 minutes to crisp up.

I only make these as I want them, or for up to two days. Store in a sealed container.  They tend to go soggy if you let them sit too long.