Rosemary Sea Salt Sweet Potato Chips

By KimberlySeverino

Ingredients

• 2 tbsp unrefined coconut oil
• 1 tsp finely chopped rosemary
• 1 tsp fine sea salt
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• 2 medium sweet potatoes, scrubbed and sliced into 1/8" rounds

Details

Preparation time 5mins
Cooking time 60mins
Adapted from puregracefarms.com

Preparation

Step 1

Line 2 large baking sheets with parchment paper or wax paper. Set aside.
Preheat oven to 450 degrees
Place 2 tbsp coconut oil into medium sized microwave safe glass bowl.
Microwave oil for 30 seconds to liquefy.
Add sliced sweet potatoes to bowl and stir gently to coat.
Place sweet potatoes onto baking sheets lined with parchment paper in single layer.
In a small bowl, mix together sea salt and rosemary.
Sprinkle sea salt and rosemary over sweet potatoes.
Place sweet potatoes in center of oven (cook one pan at a time if necessary. It's important to have good air flow between the pans).
Close oven door and immediately reduce heat to 300 degrees.
Cook sweet potatoes for 50 to 60 minutes turning pan 180 degrees every 10-15 minutes for even browning. Once sweet potatoes begin to brown, remove from the oven and let cool completely.
The sweet potato chips will continue to crisp up as they cool.