Servings: 4

2 large sweet potatoes 2 large sweet potatoes
1 tbsp coconut oil melted 1 tbsp coconut oil melted
3 tbsp coconut flour 3 tbsp coconut flour
1/2 tbsp paprika ½ tbsp paprika
1/2 tsp sea salt ½ tsp sea salt
cracked black pepper cracked black pepper

Preheat oven to 400 F.
Peel and roughly chop your sweet potato up into wedges or fries.
Mix the flour and spices together and scatter on top of a plate.
Brush the sweet potato slices with the coconut oil before transferring each chip to the plate and rolling it in the "batter".
Line a large baking tray (or two) with non-stick baking paper, and place the wedges/fries down in a single layer (this is important for crisp, hence the suggestion to use two trays if necessary).
Bake for 30 minutes on one side, before tossing them and turning over to bake on the second side for a further 15 to 20 minutes.