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<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 large sweet potatoes</li>
<li>2 Tbsp coconut oil</li>
<li>2 Tbsp dried rosemary</li>
<li>1 tsp salt</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Peel the skin off the sweet potatoes and slice thinly for ultimate crunch.</li>
<li>Brush pieces with coconut oil, rosemary and salt and place in a pan with parchment paper. Cook for 10 minutes, flip sweet potatoes, and cook the other side for 10 minutes.</li>
<li>Brown and crisp to your liking and serve with chipotle aioli or ketchup.</li>
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