Remember Pringles? How about Doritos? Or Funyuns? Those are all in the past for me, and I say good riddance! But there are certain times of the month - you know what I mean - when I linger in those aisles at the grocery store. That's when a recipe like these sweet potato chips comes in handy.
Fried in coconut oil and liberally sprinkled with salt and pepper, these crispy little taters are an indulgence I can't get enough of. That being said, I save this recipe for days when I really need it.
5 medium sweet potatoes
5 tablespoons coconut oil plus extra for frying
Freshly ground black pepper
- Slice the sweet potatoes into thin rounds (see photo below). Add to a pot of boiling water and simmer for 3 minutes. Remove from the heat and drain off the water.
- Heat a large frying pan over medium heat. Add enough coconut oil until there's about half an inch on the bottom of the pan.
- Drizzle 5 tablespoons of melted coconut oil over the sweet potatoes. Sprinkle liberally with sea salt and freshly ground black pepper. Add to the frying pan (you may have to do a few rounds if they don't all fit) and let cook about 5 minutes, until crispy. Turn and cook another 5 minutes. Serve hot.
And the winner of the Wellesse Liquid Vitamin Giveaway? Congratulations to Jordan! I'll be contacting you shortly!