Super easy baked purple sweet potato chips that are not only pretty, but delicious too! Gluten-free, dairy-free and vegan.
Course: Appetizer, Side Dish
1lbpurple sweet potato
saltabout 1/4 to 1/2 tsp
Preheat oven to 250F. Line two baking sheets with parchment paper and set aside.
Slice potatoes with a mandolin. You will want to have your potatoes cut as evenly and thinly as possible. In a bowl, mix together the coconut oil and the sliced potatoes. You just want to lightly coat the potatoes. Place the potato slices in a single layer on the baking sheet. Sprinkle with salt.
Bake for 35-45 minutes flipping the potatoes once or twice throughout baking. Make sure to keep an eye on the potatoes and remove any potatoes that are crisp. Bake until the edges of the potatoes are curled and the potatoes are just barely crisp. Let cool for 5-10 minutes.
These unfortunately don't store too well, so it's best to eat them right away. However, we did eat these the next day with most of them being crispy (the soggy chips were still tasty!). Store in an airtight container.