Sweet Potato Chips

This is another one of my original recipes.  We don't have a deep frier, so this is the stove-top version.  Also, I have not yet found a way to keep these crisp in storage, so you are better off eating them right away (after they cool a little, of course). ;)

Sweet Potato Chips

Ingredients

2 sweet potatoes, cut into thin slices
2 Tbsp plus about 1/3 cup coconut oil
seasoning (i.e. salt, pepper, paprika, garlic powder, etc.)

Directions

Prepare a cookie rack with paper towels to absorb the excess oil.

Heat a heavy-bottomed pan/skillet over medium-high heat.  Add about 1/3 cup coconut oil (or enough to cover the bottom of the pan with about 1/2 inches of oil).

In a bowl combine the sweet potatoes with 2 Tbsp of melted coconut oil and desired seasoning.  Toss the mixture to coat well.

Add the potato mixture to the hot oil in small batches.  Turn every 30 seconds to 1 minute to allow even cooking.  Remove from the pan after a total of about 4 minutes or just before the edges start to brown and place on the paper towels to cool.  Cook the remaining batches.

Eat heartily with a generous helping of Paleo Ketchup!

Notes

If you are not adding any seasoning to your chips, you can skip the entire mixture step including the melted 2 Tbsp of coconut oil.  Just toss those chips directly into the oil!  (carefully, of course).  You can also season these after cooking as desired.  I like mine with a little sprinkling of sea salt.

Also, suggestions, improvements, and variations are ALWAYS welcome!  Feel free to post them in the comments!!