This is an easy snack to take with you for travel or as a pre- or post-workout carb. For this recipe I used one sweet potato about seven or eight inches in length.
1 sweet potato
2 tbsp cinnamon
1 pinch of sea salt
2 tbsp coconut oil
Heat the oven to 375. Peel the potatoes and then slice them into chips (round discs). If you want to replicate a traditional potato chip, slice it as thin as you can. If you're going for a french fry consistency, keep it to around 1/4 inch in thickness. Put the sliced sweet potato into a large bowl, drizzle the coconut oil over the potatoes and mix well. Add the cinnamon and salt. If the bowl has a lid, place the lid on it or cover with plastic wrap and shake the hell out of it. This will mix and coat the seasonings all over the chips.
Grease a baking sheet with a little coconut oil. Bake the potatoes for 20 minutes on one side, flip all of them over and bake for another 20 minutes. If you sliced them to potato chip thinness, keep an eye on them as they won't need to be in there as long.
They'll keep for several days in ziploc bags or tupperware, but will lose some of the crispiness. If you don't mind eating them soft, they're still a really good treat and smell like dessert.