Dark Chocolate Sweet Potato Chips (6 servings)

1. Preheat oven to 375ºF (191ºC). Starting at one end of the sweet potato, cut into rounds as thinly as possible. Try to be consistent with how thin you slice them so they bake evenly.
2. In a mixing bowl, toss the sweet potato rounds with olive oil and sea salt.
3. Line 1 or 2 baking sheets with parchment paper. Place the sweet potato rounds across the baking sheets in a single layer.
4. Bake in the oven on the middle rack for 20 minutes.
5. Flip the rounds and bake for another 10 to 20 minutes depending on the thickness or until golden brown. Remove from oven.
6. While the chips cool, prepare the chocolate. Fill one large pot with water and place a smaller pot inside. Bring to a boil then reduce to lowest heat. Ensure no water is able to escape into the smaller pot!
7. Add the chopped chocolate to the smaller pot and stir continuously until melted. Remove from stovetop.
8. Dip each sweet potato chip halfway into the melted chocolate, let excess drip off and return to the original baking sheets.
9. Transfer the baking sheets of chips into the freezer to harden, about 5 minutes.
10. To store, place chips in a slightly sealed container when completely cooled. These are best eaten fresh. Enjoy!

Less Work

Use a spoon to drizzle the melted dark chocolate over the sweet potato chips instead of dipping.