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Coconut Crusted Sweet Potato Chips

12 September, 2014

By Caroline Edgar


1/3-1/2 cup desiccated coconut
1 large sweet potato
2 tsp coconut flour
2 tsp of your favourite spice (I used a “moroccan” spice, or you can use paprika, cinnamon, etc.)
2 tbsp melted coconut oil
Pinch of salt and pepper (optional)
Served with raw vegan mayo

What To Do:

Pre heat oven to 200 degrees celsius

Cut the sweet potato into chips by cutting the length in half and doing strips in that length.

In a coffee grinder jug/small blender place the coconut in (if it’s the shredded coconut) and blend it down into small pieces. In a bowl, mix together the coconut and coconut flour, along with your favourite spice and a pinch of salt and pepper.

Melt coconut oil in the microwave or slowly melt over warm water and use a silicone brush to lightly cover each of the chips.

In a zip lock sandwich bag, put in half of the coconut mixture and half of the chips. Close the bag and shake it until the chips get covered in the mixture. Not all coconut will cover the chips, but later on you can press some onto the chips for a better coverage. Repeat this step for the other half of the chips.

In a large oven tray, place 2 tsp of coconut oil on it and place in the oven for a minute to heat up the tray and melt the oil.

Lay the chips over the tray evenly and place in the middle of the oven. Lower the heat to 150-180 degrees celsius. Bake for 20 minutes before removing from the oven to flip over. Keep the heat on 120-150 degrees celsius for the last 15-20 minutes so that they don’t burn.

Enjoy it with your favourite dip, sauce or our raw mayo recipe!