Dark Chocolate Sweet Potato Chips

By MJH

Ingredients

• 2 large sweet potatoes (organic if possible)
• 1 Tbsp extra virgin olive oil or coconut oil
• scant 1/2 tsp sea salt
• 1/4 tsp ground cinnamon
• 3/4 cup (6 oz) chopped dark chocolate (at least 70% cacao, non-dairy for vegan)

Details

Preparation time 5mins
Cooking time 45mins
Adapted from bing.com

Preparation

Step 1

Preheat oven to 375 degrees F.

Wash and scrub your sweet potatoes clean, removing any areas that are bruised.
Thinly slice your sweet potatoes with a knife or mandolin.
Close to the width of a quarter or slightly more.
If they're too thick they take longer to crisp up in the oven.

In a large bowl or on a slightly greased baking sheet, toss your sweet potatoes in 1 Tbsp olive oil and then add in sea salt and ground cinnamon. Toss to coat.

Arrange your sweet potatoes in a single layer on multiple baking sheets and cook for 30-45 minutes, flipping once or twice to ensure even cooking. Cooking time will depend on the thickness of your chips and how evenly your oven cooks.

Twenty five minutes into your cooking time, melt your chocolate over a double boiler or in 20-30 increments in the microwave.
Turn heat to low to keep warm until chips are ready, or re-microwave if it hardens.

Once your chips are crisp, remove from oven and immediately dip into chocolate.
Set on a parchment-lined surface or a cooled baking sheet to cool.

These are best eaten fresh. To store, let cool completely and then place in a bag or container slightly sealed.
Putting them in the fridge will cause them to get soggy.

Nutrition Information:
Serving size: about 8 chips Calories: 231 calories Fat: 10 g Saturated fat: 6 g Carbohydrates: 30 g Sugar: 14 g Fiber: 3 g Protein: 3 g