2 - 3tablespoonsmelted coconut oilor olive oil (more as needed)
1 - 2tablespoonschickpea flouror besan
1 1/2teaspoonspaprikamore to taste
1/2teaspoonsaltor to taste
Pepper to tasteoptional
Preheat the oven at 200⁰C (400⁰F).
Wash the sweet potatoes. Thinly slice them with the skin on. Place in a large mixing bowl. Add oil. Toss and mix.
In a separate small mixing bowl, mix the chickpea flour and the rest of the ingredients. Mix well.
Add spice mixture to the sweet potatoes. Toss and mix well.
Place sweet potatoes in a single layer on a baking tray lined with parchment paper.
Bake for 8 – 10 min, then flip the sweet potatoes and bake for another 8 - 10 minutes until golden and slightly crispy. They may still be a little soft but they will crisp up once they cool down. If not, just pop them back in the oven for a few more minutes.
You may need to cook them in a few batches if you are using a single baking tray.
Make sure to keep an eye on the sweet potatoes while they are baking – they are so thin that they could easily burn if you forget them!