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Jessica Seinfeld
Jessica Seinfeld is the author of three New York Times best-selling cookbooks, "Deceptively
Delicious," "Double Delicious," and "The Can’t Cook Book." She is the Founder and President of
Baby Buggy, a non-profit organization that delivers donations of new and gently-used baby gear
and children’s clothing to families in need. Since its founding in 2001, Baby Buggy has donated more
than 5.7 million essential items to hundreds of thousands of families. Visit www.babybuggy.org
and for more of Jessica's healthy recipes visit www.doitdelicious.com.
BAKED SWEET POTATO CHIPS
Ingredients
2 tablespoons coconut oil
10 ounce (medium) sweet potato
Kosher salt, to taste
DIRECTIONS
Heat the oven (with two oven
racks toward the center) to 250
degrees. Measure the oil into
a small skillet and place on the
stove. Turn the heat on medium
and heat the oil until it is just melted.
Peel the sweet potato. Hold the potato upright and use your vegetable
peeler to make long, wide strips from the top to the bottom of the potato.
Once the potato gets too small and awkward to hold, lay it flat while you peel.
Place the strips on a rimmed sheet pan. Drizzle with the oil and toss with your
hands to coat well. All of the strips should be evenly coated; if they seem a
little dry, add a little extra oil. They should not be soggy. Now divide the strips
between 2 sheet pans and arrange in a single layer (a little overlapping is
okay). Bake until crisp, about 2 hours. Sprinkle with salt and serve.
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