Cinnamon Sweet Potato Chips

Ingredients:

1 large sweet potato (technically, they are yams, so be sure you know what your grocery store/market calls them. They should be orange on the inside)
2 Tablespoons Coconut Oil, melted
1/2 teaspoon Sea salt
1 teaspoon Cinnamon

Instructions:

Preheat oven to 250 degrees. Wash potatoes, slice as thin as possible and lay thin slices on parchment lined baking sheet.  Drizzle coconut oil evenly, then sprinkle with salt and cinnamon. Gently toss with your hands to coat a bit more. Place on middle rack in oven and bake for 1 hour. Stir chips and rotate pan and bake another 1 hour. Turn off oven and allow chips to sit in the hot oven for an extra 15 minutes. Some thicker chips may be a bit tender still but they will firm up a bit when cooled so be careful not to over bake! It is better to create chewier chips from lack of baking than totally burnt! If chips are not baked until crisp, they will soften a bit more when stored for a few days. If they are firm and crisp once cooled, they will keep nice and crisp for a few days when stored in an airtight container at room temperature. 

Submitted by: Jenie Rainey from Natural Sweet Recipes