Why should you occasionally include sweet potatoes in your diet? Well, sweet potatoes are filled with vitamins B6, C and D as well as iron, magnesium and potassium. Not to mention they are lower on the glycemic index than regular potatoes, so your blood sugar won’t spike rapidly after enjoying a few sweet potato crinkles.
I feel good serving these to my active and growing 7 and 5 year old, since it provides them with much needed complex carbohydrates. And it’s great to have a vegetable dish that they gobble down and ask for more of!
Unlike the sweet potato chips you buy from the store, these are baked and not fried.
1 large sweet potato, washed and peeled
2 tablespoons coconut oil
dash of sea salt
dash of ground cinnamon
dash of allspice
Preheat the oven to 400 degrees F. Lightly grease a baking sheet with coconut oil.
Using your Mandolin Slicer with the crinkle cut blade, slice the entire sweet potato at the thinnest setting.
In a medium bowl toss the sweet potato slices with coconut oil and season with salt, cinnamon and allspice.
Spread the slices over the prepared baking sheet and bake for 15 minutes, or until cooked through and slightly crunchy.