Cinnamon Coconut Sweet Potato Chips
Dehydrated or Baked sweet potato chips are a great low glycemic complex carbohydrate that is yummy and easy to make. Life get's busy so having a quick, healthy snack that lasts for several months (dehydrated) without refrigeration and longer if stored in the freezer makes life on the go much simpler.
This recipe can be modified to personal taste.
- Lay the sweet potato out on the food dehydrator mesh sheets or if baking on a baking sheet trays keeping adequate spacing to ensure an evenly dry product.
- Top the sweet potato with unsweetened shredded coconut, cinnamon or coconut sugar
- Place the sweet potato trays in the food dehydrator at 125 degrees for up to 14 hours or until adequately dry. Or bake in the oven at 350 degrees. I like my sweet potatoes crispy so I bake them until the edges are golden brown.
- Dry and ready to eat! Enjoy!