April 23 – Sweet Potato Chips

Breakfast: 1 breakfast bar; 1 banana; 1 cheese stick; 1 cup of coffee; 1 very long team WOD at CrossFit C-U

Lunch: 1 slice of leftover paleo pizza; water; apple with peanut butter

Dinner: a wonderful paleo Easter celebration with our friends!  The menu included spaghetti squash bake; sweet potato chips; fruit salad (strawberries, bananas, grapes, blueberries, cantaloupe); kale chips; veggies & dip; cocoa-cashew cookies; homemade hummus (Thanks Chris!); paleo banana bread (thanks Karen!); berry dessert (thanks Steph!); wine (thanks Lisa!)

SWEET POTATO CHIPS

2 large sweet potatoes
olive oil spray
salt & pepper

Wash sweet potatoes and cut off ends. Use a mandolin slicer to thinly slice sweet potatoes. Cover a jelly-roll pan with foil and spray with olive oil spray, then shake salt and pepper on oiled pan. Place potato slices on oiled pan in one layer. Lightly spray potato slices, then salt and pepper to taste. If you have a cookie cooling rack, you can do a second (or third) layer of slices on top. Bake at 375* for 15-20 minutes, until edges curl up. If chips are not crunchy enough, you can put them in a food dehydrator until they are crunchy (we put them in for 4 hours).