Ingredients:

3 thin sweet potatoes or yams (I used a mixture of the two for great color– look for long thin potatoes, they will cook faster than round, fat ones)

olive oil

spices: sea salt + cinnamon + Hungarian paprika (optional)

Directions:

1. Preheat oven to 375

2. Slice yams or sweet potatoes into thin coins (as thin as you possibly can).

3. Add to a large bowl and drizzle with olive oil (start with a small amount and add more if you need. Rub each potato so it’s moist with the oil)

4. Spread potatoes on a baking sheet lined with parchment paper. Sprinkle with sea salt, cinnamon and Hungarian paprika (or regular paprika).

5. Bake for 35 minutes, or until the chips start to crisp up a bit (depends on the size of them). Keep them in longer for a crispier consistency. Remove when ready and serve.

Store in a airtight container for up to 3 days.

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