Step 1

Preheat oven to 375 degrees and brush a large baking sheet with a little bit of the coconut oil.

Step 2

Peel sweet potato and thinly slice into rounds using either a mandoline or a knife. Rounds should be thin, but not translucent (or they'll burn more easily). I use the 1/16" settings on the mandoline.

Step 3

Place rounds on prepared baking sheet and lightly brush the tops with coconut oil. Sprinkle a little cinnamon and ginger over each.

Step 4

Bake for 8 minutes. Remove from oven and flip each chip. Rotate baking sheet and return to oven for 3-5 more minutes, until sweet potatoes are getting crisp around edges but not getting too brown. Remove and let sweet potato chips rest for about 5 minutes so they can further crisp up.