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Rainbow Potato Chips


1 Large Japanese Sweet Potatoes

1 Large Yam

1  Large Purple Potato

1 Tbsp Himalayan Salt

1 Tbsp Ground Black Pepper

2 Tbsp Virgin Coconut Oil

1 Tbsp EVOO

Finely chopped fresh parsley

*Use Organic when possible


Preheat oven to 350 degrees

Peel and rinse potatoes

Slice into thin slices

Add sliced potatoes in a large mixing bowl

Add Salt, Pepper, Fresh Parsley, EVOO and Coconut Oil

Stir Potatoes in mixture until evenly covered

Place on a baking sheet (may need 1-2 baking sheets); spread evenly

Bake in oven for 15-20 minutes, or until cooked, and slightly browned