Ingredients:

  • 1.5 lb Sweet Potatoes, scrubbed and dried
  • 2 tbsp Avocado Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Black Pepper

Instructions:

  1. Preheat your oven to 425°F (220°C). Scrub the sweet potatoes but leave the skin on for structural integrity. Using a mandoline or sharp knife, cut the potatoes into uniform 6mm thick rounds.
  2. Place the slices in a large mixing bowl. Pat them dry one final time with a paper towel to remove surface moisture. Drizzle with avocado oil and toss vigorously by hand until every slice is evenly coated.
  3. Sprinkle the smoked paprika, garlic powder, sea salt, and black pepper over the oiled slices. Toss again until the spice distribution is uniform.
  4. Arrange the slices on a large rimmed baking sheet in a single layer, ensuring at least a half-inch of space between each slice to allow for air circulation.
  5. Slide the tray onto the middle rack of the oven. Bake for 15 minutes, then flip each slice with a spatula. Bake for an additional 10–15 minutes until the edges are mahogany-colored and the centers are firm.