- 2
Ingredients
- 1 sweet potato
- 1 tablespoon olive oil, for a sweeter taste use unrefined (non-hydrogented) coconut oil
Preparation
Step 1
Peel sweet potato and cut into julienne strips. A MIU Stainless Steel Julienne Peeler
Preheat oven to 375 degrees.
Add strings to a large mixing bowl, drizzle with olive oil and toss to coat. Spread strings evenly over a large cookie sheet. Stir every 10 minutes and continue to bake until crispy, approximately 30 minutes. Strings will continue to get crispy after coming out of the oven. Discard any potato strings that are overly brown. Allow to cool at room temperature. Store in an airtight container or ziplock bag.
Eat as a snack, salad topper or atop soup and many other side dishes.
If desired, add any of the following spices or herbs before baking:
Cinnamon
Allspice
Nutmeg
Ginger
Cayenne Pepper
Curry Powder
Black Pepper
Kosher or sea salt
Dried Thyme