1 sweet potato, sliced thin
1/2 c. toasted coconut flakes
granulated sugar (optional)
Preheat oven to 400F. Arrange sweet potato slices on baking sheet. Spray them lightly with oil or water (you could also put a thin layer of honey, agave nectar, maple syrup, or something like that–the point is to make them moist enough for stuff to stick–but if you do, then forget the sugar). Sprinkle the slices with the toasted coconut, then sugar and salt to taste. Bake until they start to curl up or until they begin to brown, depending how crispy you want them.
I have trouble getting sweet potato chips to become crispy without burning some of them, so I usually just cook them till they’re soft. They’re great that way, too!