INGREDIENTS

  • 800g sweet potato, peeled
  • 80ml (1/3 Cup)  Super Coconut Oil
  • Salt and pepper to taste (we recommend sea salt and fresh cracked black pepper)
  • 2 teaspoons finely chopped rosemary

DIRECTIONS

  1. Preheat the oven to 220c.
  2. Cut sweet potato into 5mm X 5mm thick ‘chips’ (they can be as long or as short as you like, but if they are cut too think, they will not be crispy.
  3. Place chips in bowl, pour in coconut oil, toss with salt, pepper and rosemary until chips are well coated.
  4. Place chips on a baking tray, in a single layer. Bake for 10 minutes, remove from oven and turn chips over, and return to oven for another 5-10 minutes. More or less time may be required depending on oven… chips should be golden brown and crisp, not dark brown/black.