- 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.
Calories: 4147kcal | Carbohydrates: 91g | Protein: 7g | Fat: 436g | Saturated Fat: 377g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Sodium: 249mg | Potassium: 1523mg | Fiber: 14g | Sugar: 19g | Vitamin A: 64125IU | Vitamin C: 11mg | Calcium: 136mg | Iron: 3mg
*Nutrition information is a rough estimate.
**The equipment section above contains affiliate links to products I use and love. As an Amazon Associate I earn from qualifying purchases.