Sweet Potato Crunchies

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Take these to the movies, work or school for munchies, or top salads and soups for an absolutely delicious addition. These crunchies are so versatile the sky’s the limit!

Yields: 2 servings | Calories: 117 | Total Fat: 7 g | Saturated Fat: 1 g | Trans Fat: 0 g | Previous Points: 3 | Points Plus: 3 | Carbohydrates: 13 g | Sodium: 21cmg | Dietary Fiber: 2 g | Sugars: 4 g | Protein: 1 g |

Ingredients

• 1 sweet potato
• 1 tablespoon olive oil, for a sweeter taste use unrefined (non-hydrogented) coconut oil

Details

Adapted from skinnyms.com

Preparation

Step 1

Peel sweet potato and cut into julienne strips

Preheat Oven to 375

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.


Cinnamon

Allspice

Nutmeg

Ginger

Cayenne Pepper

Curry Powder

Black Pepper

Kosher or sea salt

Dried Thyme