-coconut oil (I use a very small amount, just enough to cover the baking sheets. I'm talking less than a tablespoon for the entire batch)
-ground ginger (powder)
Preheat oven to 375 degrees.
Slice the sweet potatoes in very thin slices. If you have a mandolin, more power to you. You will make fabulous chips. I don't, so I patiently sliced them with my little ceramic knife. You could probably try a vegetable peeler, especially if you want them extra crispy. Lightly coat baking sheets with coconut oil. Spread cut potatoes on baking sheets without crowding them. Lightly sprinkle with cayenne, ginger, and salt. Again, feel free to get hands dirty and massage all together.
Bake for about 15 minutes. It really depends on your oven and your taste and texture preference. I had some pieces that were thicker than others and found that they weren't as crispy, which I was ok with, but if you like them crispy, keep them in longer. These are irresistibly good. But luckily, there is only a small amount of fat (and its the good kind) and sweet potatoes have plenty of health benefits like slowing your body's absorption of sugar (great for diabetics), fiber, and beta carotene.
You can also have fun with the spices. You can stick to just sea salt, or maybe add black pepper, cumin, or paprika. Explore and have fun.