Sweet potatoes (I used three this time, and chose some that were't too thick around the middle so my rounds didn't end up being huge)
Ghee (or butter, or even coconut oil)
1. Preheat your oven to 425F. The group that I photographed for this post was actually baked at 350 and they weren't quite as crispy as they are if you do them at 425--I lived with it, because I was also baking chicken, but hotter is better. (In retrospect, I don't know why I didn't just bake these at 425 by themselves--we have a double oven. I bought it just exactly for this purpose. You guys, I need a helper.)
2. Wash and scrub your sweet potatoes really well, since you're going to be leaving the skins on. And EATING them! You can do that. It's good for you. You won't even notice. Guys, once I was running late and needed Dan to help me get started on dinner before I got home, and I asked him if he would wash the potatoes for me, and he asked if he should use soap. Don't use soap to wash the potatoes. Don't use soap on any food, ok? Ok.
4. Once they feel a little soft when you squeeze, take them out of the microwave and slice them into coins about 1/4 inch thick. Place them on a baking sheet, ideally with a silicone baking mat underneath (if you don't have one of those you could use parchment paper, but also you should probably buy one because they're inexpensive and magical).