This recipe comes courtesy of Carmen Scott.
1 sweet potato
2 Tbsp coconut oil
½ tsp garlic powder
¼ tsp salt
½ tsp pepper
Preheat oven to 400 degrees.
Slice into very thin rounds – about 2mm thick.
Put coconut oil on a baking sheet and place in oven for one minute until it has melted.
Place sliced veggies, garlic, salt and pepper on baking sheet and flip with a spatula until all veggies are coated in coconut oil.
Bake for 10 minutes, flip and bake for another 10 minutes.
Allow to cool completely before packing.
A little about Carmen: We met Carmen at the Sea to Sky Gondola HikeFest event. Carmen Scott is a holistic nutritionist based in beautiful Squamish, BC. She loves to take the principles of whole food eating and experiment with it everywhere, from her kitchen to her camp stove in the backcountry. Carmen’s goal is to empower people to make their own informed decisions and take their health into their own hands.