In honor of being my boyfriend’s current favorite appetizer,
here is my Cinnamon Sweet Potato or Yam Chips Recipe.
*Vegan, Gluten-Free, GMO Free, Cane Sugar-Free
*Recipe based on a family of 4
Ingredients:
-4 Organic, Non-GMO Sweet Potatoes or Yams (Preferably 2 long and 2 short, so they fit on 2 baking sheets. Try to find ones about the same thickness and as straight as possible.)
-1/4 c Extra Virgin Olive Oil <Coconut Oil>
-1/2 tbs Cinnamon or to taste
-1/2 tbs Coconut Sugar <Just Like Sugar>
Baby Food:
-1/6 c Coconut Milk
That’s it!
1. Preheat oven to 400 degrees
2. Wash and slice Sweet Potatoes or Yams into chip width pieces or thicker pieces for softer baked veggies
3. Add all ingredients to a mixing bowl, no need to let them soak, unless you have time for that. I’m sure it’ll only make them more deelish! The sauce should look something like this:
4. Foil line a baking sheet and place pieces one by one on sheet. Make sure to dap off excess oil before putting them on the sheet
5. Bake 1 sheet at a time on TOP RACK for 15 minutes
6. Flip all veggies and drain excess oil off pan for crispier chips, or leave oil for softer veggies
7. Bake on TOP RACK for 12-15 minutes, depending on desired crispiness
Half of 1 Baking Sheet Ready to Serve
Voila! A little messy, but delicious and easy healthy chips for the whole family.
For Baby Food, continue to next steps:
8. Let cool for 5 minutes while you’re getting out the blender.
9. Add as many veggies (must be soft and not burnt at all!) as you think your baby will eat. Puree until desired texture is achieved.
10. For a creamier base, your baby will love, add a little coconut milk as you blend
