Baked Chili-Lime Sweet Potato 'Chips'

Sweet potatoes, sliced very thin (You can use a mandoline for quick slicing; I used a knife.)
Coconut oil, melted (You could also use clarified butter or olive oil.)
Garlic salt
Chili powder (You could also use a chili-lime seasoning mix.)
Lime wedges

Preheat oven to 400 degrees.

Coat or drizzle the sweet potato slices with the melted coconut oil.

Arrange the slices on a parchment-lined baking sheet.

Lightly sprinkle the slices with seasonings.

Bake for approximately 25 minutes, flipping halfway through baking, until the sweet potatoes are beginning to brown. (NOTE: Check the sweet potatoes frequently to avoid burning the smaller slices.)

Serve with lime wedges for spritzing and enjoy! (Sprinkling with lime zest and a little coarse salt would be nice, too.)

From: Angie Anew [archive.org]