My love for all things sweet potato is extra strong when it comes to these crunchy, salty and sweet oven roasted sweet potato chips.  They’re great as a base for paleo nachos, used as dippers for your favorite dip or simply eaten as they are.  Typically, I make these  with avocado oil and salt but sometimes I like to add a variety of spices like chipotle chili or smoked paprika to change it up.  

Ingredients:

• 3 Large Sweet Potatoes
• ¾ cup avocado oil
• 1 tbsp salt

Directions:

• Preheat oven to 400 and line a baking sheet with parchment paper.
• Wash and dry sweet potatoes and slice on thinnest setting with a mandoline.
• Place sliced sweet potatoes in a large bowl.
• Add avocado oil and salt to the sweet potatoes and coat evenly*
• Lay sweet potatoes in a single layer on your baking sheet
• Bake for about 14 minutes flipping halfway through
• Be sure to watch the oven very carefully towards the end so they do not burn

Notes:

• I find mixing by hand allows the sweet potatoes to get coated evenly
• Sometimes I add a few different spices like chipotle chili powder or smoked paprika to add variety