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