Happy September! Even though we’re more than a week into September, I’m still wrapping my head around the fact that summer is over and I’m already back in school. Back to school usually means one thing for me – snacks! Which is why when I got the most adorable delivery from my friend Minna and her company, Live 24k, I knew I had to make golden sweet potato chips.
In case you haven’t heard about it yet, Live 24k is a turmeric-collagen powder blend that’s nutritionally optimized for anti-inflammatory and ayurvedic healing benefits. You can read more about Minna’s amazing story and her journey to create, package and sell Live 24k here.
As someone who snacks her way through class, I’m so excited to be sharing this recipe with you now in time for all your fall back to school snacking needs. Loaded with fiber, antioxidants and beta-carotene, sweet potatoes are a powerhouse snack. Combined with the anti-inflammatory benefits of turmeric and these are an A+ in my book. Happy snacking!
- 2 medium sweet potatoes
- ¼ cup coconut oil
- 2 Tbsp Live 24k
- Preheat oven to 250 degrees
- Wash and dry sweet potatoes
- Slice sweet potatoes as thin and evenly as possible, or use a mandolin set at ⅛"
- Line a baking sheet with parchment paper and spread sweet potato rounds evenly on paper
- Mix together coconut oil and Live 24k
- Using a basting brush, evenly brush sweet potatoes with the coconut oil and Live 24k mix
- Bake for 2 hours, flipping once and re-brushing mix on the other side
- Serve warm or let cool and store for a snack!
- **To use a dehydrator, lay brushed sweet potato rounds on dehydrator trays and dehydrate at 125° for 12-18 hours, until crisp.