Melt 1/2 cup coconut oil in a deep saucepan at med/high heat, ensuring you have about a half inch of depth. All saucepans differ in size so feel free to add more coconut oil now, or as you go, to ensure you maintain a half inch depth at all times. ⁣

Before frying, make sure your sweet potatoes are very thinly sliced so that they crisp up nicely. I recommend using a mandolin if you have one! ⁣

Working in batches, drop in your sweet p slices without overcrowding the pan. Allow them to fry about 2-3 minutes on each side, until they’ve gotten some color. You’ll just want a bit of color as they’ll gain more color as they dry off!

Have a plate lined with paper towels ready and lay out the slices on the paper towel, patting down lightly, blotting away the excess oil. Then sprinkle pink himalayan sea salt to season. ⁣⁣

Transfer to your serving bowl and repeat until you’ve fried all slices.⁣