Curried Sweet Potato Chips

The bloat and fatigue of the holidays has officially set in and in an effort to (literally) trim the fat, I’ve been trying out some lean snacks. Not gonna lie, I’ve definitely been binging on left over pie, but today I swapped out the stocking stuffed chocolate for curried sweet potatoes and I almost didn’t miss the processed sugar. 

img_8353img_8357These sweet potato chips are quick, easy and super tasty, kind of like how I assume Tom Hardy would be.

img_8349img_8351

Curried Sweet Potato Chips

  •  1 large sweet potato
  • curry power
  • turmeric
  • sea salt
  • coconut pan spray

Preheat the oven to 375° and line a sheet pan with foil. Spray with coconut oil pan spray.

Peel the sweet potato and slice into thin rounds. A mandolin would be perfect for this if you have one.

Distribute the sweet potatoe rounds evenly on the sheet pan, making sure not to let them overlap. Spray the sweet potatoes with coconut oil and sprinkle with turmeric and curry powder. Don’t add any salt yet as it brings out the moisture.

Bake the sweet potatoes until the edges curl and become crisp. Flip the sweet potatoes, sprinkle with more turmeric and curry powder and continue to bake until crisp.

Remove the chips from the oven and place on a wire rack to cool, this will allow the chips to continue to crisp.

Sprinkle with sea salt and enjoy!

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