- 2 large sweet potatoes
- 2 cups coconut oil
- Cumin to taste
- Cinnamon to taste
- Tajin or salt to taste
Rinse sweet potatoes and pat dry. Slice thinly, using either a mandolin or sharp knife. Try to get the slices between1-2mm thick.
Heat coconut oil to 270 degrees in medium saucepan. Fry potatoes in batches making sure that they do not overlap for approximately 4 minutes or until golden. Set on paper towels or wire rack to get rid of excess oil.
Sprinkle with seasonings (Tajin, cinnamon and cumin) while still warm and serve.
*Nutrition information is a rough estimate.
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