Sweet Potato Coconut Crunch
Indulge in the irresistible combination of crispy sweet potato chips flavored with a hint of tropical coconut. These guilt-free treats are oven-baked to perfection, offering a deliciously satisfying crunch. Experience the harmonious blend of sweet and savory flavors that will have you craving for more.
ingredients
- 2 large sweet potatoes, peeled
- 2 tablespoons coconut oil
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper (optional)
- ¼ cup unsweetened shredded coconut
steps
- 1.
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- 2.
Slice the sweet potatoes into thin, even rounds using a mandoline or sharp knife.
- 3.
In a large bowl, toss the sweet potato slices with coconut oil, maple syrup, salt, cinnamon, and cayenne pepper (if desired), ensuring each chip is coated evenly.
- 4.
Arrange the sweet potato slices in a single layer on the prepared baking sheets.
- 5.
Sprinkle shredded coconut evenly over the sweet potato slices.
- 6.
Bake for 20-25 minutes or until the chips become golden and crispy. Flip the chips halfway through baking for even browning.
- 7.
Once baked, allow the chips to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
- 8.
Enjoy the Sweet Potato Coconut Crunch as a delightful snack or serve as a unique side dish with your favorite dip.
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