Dark Chocolate Sweet Potato Chips

Ingredients

• 2 large sweet potatoes 


• 1 Tbsp extra virgin olive oil or coconut oil


• 1/2 scant tsp sea salt


• 1/4 tsp ground cinnamon


• 3/4 cup chopped dairy-free dark chocolate (at least 70% cacao)

Directions

• 
  
  Preheat oven to 375 degrees F (176 C).
  
  


• 
  
  Wash and scrub your sweet potatoes clean, removing any areas that are bruised. Thinly slice your sweet potatoes with a knife or mandolin. I don't own a mandolin, so I opted for a large knife. You don't necessarily want your chips paper thin, but rather closer to the width of a quarter or slightly more. If they're too thick they take longer to crisp up in the oven.
  
  


• 
  
  In a large bowl or on a slightly greased baking sheet, toss your sweet potatoes in oil and then add in sea salt and ground cinnamon. Toss to coat.
  
  


• Arrange your sweet potatoes in a single layer on multiple baking sheets and cook for 30-45 minutes, flipping once or twice to ensure even cooking. Cooking time will depend on the thickness of your chips and how evenly your oven cooks.


• Twenty five minutes into your cooking time, melt your chocolate over a double boiler or in 20-30 second increments in the microwave. Turn heat to low to keep warm until chips are ready, or re-microwave if it hardens.


• Once your chips are crisp, remove from oven and immediately dip into chocolate. Set on a parchment-lined surface or a cooled baking sheet to cool.


• These are best eaten fresh. To store, let cool completely and then place in a bag or container slightly sealed. Putting them in the fridge will cause them to get soggy.

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