Sweet Potato Chips

Gluten Free | Vegan
Sweet potato is made for chips....but add rosemary salt - you will be in heaven. This recipe is easy peasy and prepped days before and made an hour or two in advance. Enjoy. 


2 big sweet potatoes

2 sprigs fresh rosemary


1 litre The Wholefood Pantry Coconut Oil

200g The Wholefood Pantry Himalayan Salt

1. Slice the sweet potato as thin a possible (while maintaining full slices, we used a mandolin).

2. Heat the coconut oil in a large saucepan until it is ready to fry. Test the oil by putting one of the chips in. It should bubble and boil straight away. 

3. Fry in batches for a couple of minutes each and drain on a large plate with paper towel. 

4. Make the rosemary salt by combining the salt and finely diced rosemary. Incredibly delicious. 

5. Try and salt the batches as they come out of the oil and are draining. They will absorb more while hot. 

6. Serve as close to freshly made as possible, to keep them from going soft. Enjoy :)


Organic Cold Pressed Coconut Oil

Organic Cold Pressed Coconut Oil


Pink Himalayan Crystal Salt

Pink Himalayan Crystal Salt