Miso Turmeric Sweet Potato Chips

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This is a super simple recipe I came up with after being inspired by my friend’s post on Instagram about the benefits of sweet potato. She mentioned that you can add miso and coconut oil to a boiled sweet potato and I thought “huh, that would be really awesome if I could make those into chips…” So I did!

Let us begin!

You will need:

– 3 large organic sweet potatoes

– 2 tbsp. coconut oil

– 2 tsp. organic miso paste

– 1 tsp. turmeric

– pinch of salt and pepper

Or, you can also add a dash of cayenne pepper for an extra kick!

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Preheat the over to 350 degrees.

Warm the coconut oil for mixing, then add the miso, turmeric, and salt.

Thinly slice the sweet potatoes. Remember, the thinner the more crispy. The thicker, the more chewy:

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Once the potatoes are sliced, throw them into a large mixing bowl. Pour the miso and coconut oil mixture over, and mix together until the potatoes are completely coated in the mixture and place them on a greased cooking tray:

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Cook the potatoes for about 10 minutes. If you want an extra crispy side, place the oven on broil for about 1 minutes. Turn the potatoes over and broil on the other side as well.

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Once the potatoes are cooked, place them on a paper towel, then transfer to a plate, serve, and eat!

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Yum!

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2 responses to “Miso Turmeric Sweet Potato Chips

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