These sweet potato chips with ground almonds and fennel seeds and coconut sugar are the absolute dream side dish. The coconut sugar and ground almonds make them beautifully crispy, while the fennel gives them a gorgeous burst of aniseed.
Preheat the oven to 200 C.
Chop the sweet potato into chip like shapes. Melt the coconut oil and place the sweet potato chips onto a large roasting tray. Pour over the oil and massage the oil into the sweet potato so it is evenly covered. Sprinkle the fennel seeds, coconut sugar, a big pinch of salt and ground almonds over the sweet potatoes and toss them up with your hands so that everything is evenly distributed.
Roast in the oven for 40 minutes until cooked through and golden on the outside.