Ingredients
✓ 1 medium sweet potato ✓ ghee, lard, or coconut oil for cooking ✓ ground sea salt, to taste
Ingredients
✓ 1 gluten free chorizo sausage
✓ 1 small onion
✓ 1/2 teaspoon hot chilli
✓ 1/2 teaspoon paprika
✓ 1/2 teaspoon cumin
✓ 1 jar tomato pasta sauce
✓ 3–5 small eggs
Method
1. Peel the sweet potato and cut it in half.
2. Slice into very thin pieces. A vegetable peeler often works well for this.
3. Heat a BBQ or hot plate and apply a small amount of ghee, lard, or coconut oil.
4. Place each slice of sweet potato onto the hot surface.
5. Drizzle lightly with a small amount of oil.
6. Cook for a couple of minutes, then flip the slices.
7. Cook for another 1–2 minutes until crispy.
8. Remove from the heat, place in a bowl, and sprinkle with a little ground sea salt.
Tip: These chips are best eaten on the day they are made, as storing them can cause them to lose their crisp texture.