Sweet Yam Chips

Ingredients:
2 medium sized peeled yams
¼ tsp. Himalayan sea salt
2 tbsp. grapeseed oil
2 tbsp. organic coconut sugar
1 tsp. cinnamon

Directions:
Using a turning slicer, make thick curly slices of yam. Make sure to use a straight blade. Place the yams in a large bowl and set aside. Place the oil, sugar, salt, and cinnamon into a measuring cup and whisk it all together. Make sure the sugar is dissolved. Pour the mixture over the yam chips and make sure that they are all evenly coated. Place the yams on an Excalibur dehydrator tray with a teflex sheet. Place in the dehydrator for 8 hours at 115 degrees. After 4 hours in the dehydrator, flip them over onto a dehydrator tray without the teflex sheet. Dehydrate them for the remaining time.

Will last up to 1 month in an airtight container in the refrigerator