The flavour of sweet potato chips is so much richer than the white one and they are harder to make because they go very soft with high temperatures. The trick is to coat them with something that will give them crispiness. They are still very different in texture and taste, but personally I much prefer these- and not only because they are better for my body.
Firstly, cut the potato into chip strips. Don’t make them too thick as they will go soft. Then mix some polenta flour with a tablespoon of sesame seeds and chia seeds.
Rub the chips with coconut oil and roll into the polenta mix. Lay the chips on the baking tray and bake for about 25 minutes at 180 degrees, increasing it to 200 in the last 5 minutes of baking.