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  • 2 large sweet potatoes
  • 2 Tbsp coconut oil
  • 2 Tbsp dried rosemary
  • 1 tsp salt


  1. Peel the skin off the sweet potatoes and slice thinly for ultimate crunch.
  2. 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.
  3. Brown and crisp to your liking and serve with chipotle aioli or ketchup.
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