Sweet Potato Cinnamon Chips

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Are you ready for fall and everything that comes with it? I know I am. There are 2 things that signal me that fall is coming: Starbucks rolls out the Pumpkin Spice flavor and Football is back on TV. I’m not a huge fan of either one, but I still like when they’re back, because it means the hot and muggy Florida summer is coming to an end!!

So, to start off the season of all things delicious and festive, I made a quick batch of sweet potato & cinnamon chips. Within 10 minutes of those in the oven, our house smelled ah-mazing! MMmmmmh… the warm smell of cinnamon!

Sweet Potato Cinnamon Chips

For the longest time I never even liked sweet potatoes, but that’s more so because I had no idea how to prepare them. Did that ever happen to you? There’s a certain food that you had once, didn’t like it and stayed away from forever? And then somebody made it for you, but totally different and you tried it and OMG – “Is that really –insert previously shunned food-???”

So that’s what happened to me with sweet potatoes and now I’m experimenting more with it, like these super crunchy chips.

It’s super easy, but you need some patience for the little slices to get baked crunchy enough. That can take almost 2 hours, but you’ll be taking in the sweet cinnamon scent and build up anticipation :)

OK, no more chatter – here’s the recipe:

Food items:

1 large (or 2 smaller) sweet potatoes (preferably organic)

1 tbsp unsalted butter (preferably organic, grass-fed)

ground cinnamon

Tools:

vegetable peeler

sharp knife (or a mandoline for super thin and even slices)

baking sheets

Preheat your oven to 250 degrees. Prep your baking sheets by generously  buttering them.

Peel the sweet potato (you can leave the skin on if you prefer, but be sure to wash first).

Slice the sweet potatoes as thin as you can – mine were about 1/8″ but some came out crooked and that’s ok.

slicedsweetpotato

Spread the slices on the  buttered baking sheets and sprinkle with the ground cinnamon. As much or as little as you like.

Put them in the preheated oven and bake for 35-40 minutes, or until the edges start rolling up. At that point, flip them over and bake for another 45 minutes to an hour. You’ll have to check the thinner slices and take them out earlier as they will be done sooner. I was already happily munching on my first thin slices while the rest kept on baking.

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Once they’re done to your desired crunchiness, take them out and serve (or hide them for yourself). They’re extra yummy with a dip, like a yogurt-maple dip (1/2 cup plain whole milk yogurt, mixed with 1 tbsp pure maple syrup; add a dash of cinnamon and stir).

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