1 Sweet Potato, peeled and thinly sliced
1/2 cup Coconut Oil
1. In a saucepan, melt the coconut oil (it should be about 1/2 a cm (1/4 inch) deep). When the oil starts to bubble, turn down to a medium heat and carefully drop the chip slices into the oil (don't put too many in at a time, they shouldn't cover each other).
2. Cook the chips for around 3 minutes, flip with tongs and cook for a further 2-3 minutes or until the edges start to curl.
3. Allow to dry on a paper towel. Get ready for that crunch!