⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

🍽 Ingredients

• 2 medium Sweet potatoes
• 2 tbsp Olive oil
• 1/4 tsp Salt
• 1/2 tsp Black pepper
• 1/4 cup Unsweetened coconut flakes

📖 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper – this is crucial for easy cleanup and prevents sticking. Trust me on this one!
2. Wash your sweet potatoes really well. I mean *really* well! Any lingering dirt will be noticeable on the chips.
3. Peel your sweet potatoes using a vegetable peeler, creating thin, even peels. Aim for uniform thickness for even cooking. Try to make your peels as uniform as possible. It’s worth taking your time for this step!
4. Once peeled, place the sweet potato peels in a large bowl and cover them with cold water. Let them soak for at least 15 minutes – this helps remove excess starch and will lead to crispier chips. Seriously, don't skip this step!
5. Drain the sweet potato peels completely. Pat them dry using paper towels. I mean, *really* dry. The drier, the crispier!
6. In a medium bowl, whisk together 2 tablespoons of olive oil (or your preferred oil), 1/4 teaspoon of salt, and 1/2 teaspoon of black pepper. You can add more salt and pepper if you like.
7. Add the dried sweet potato peels to the bowl with the oil and spices. Toss gently but thoroughly to ensure all the peels are evenly coated. Make sure all the peels are coated; otherwise, some may burn.
8. Arrange the sweet potato peels in a single layer on the prepared baking sheet. Don't overcrowd them; otherwise, they'll steam instead of crisp up. Make sure there's space between the peels.
9. Bake for 15-20 minutes, flipping halfway through. Keep a close eye on them—oven temperatures can vary, and you want perfectly crispy, not burnt, chips. Every oven is different, so keep an eye on them!
10. Remove the baking sheet from the oven. Sprinkle the coconut flakes evenly over the chips. I love using unsweetened coconut flakes, but you can use whatever you have on hand.
11. Return the baking sheet to the oven for another 2-3 minutes, or until the coconut flakes are lightly toasted and the chips are golden brown and crispy. Be careful not to burn them!
12. Remove the baking sheet from the oven and let the chips cool completely on the baking sheet before serving. This allows them to crisp up even further and prevents them from becoming soggy.
13. Once cooled, store them in an airtight container at room temperature for up to 3-4 days or in the freezer for up to 2 months. Enjoy your healthy and delicious treat!

📝 Notes

• For extra flavor, try adding a pinch of cinnamon or nutmeg.
• Make sure to use a vegetable peeler to make thin, even peels. The thinner they are, the crispier they will be.
• Make sure the sweet potatoes are completely dry before baking them. This will help them to crisp up properly.
• Don’t overcrowd the baking sheet when you bake the chips. This will help to ensure that they crisp up properly and evenly.
• These chips can be stored in an airtight container at room temperature for up to 3 days. Alternatively, they can be frozen for up to 2 months