These are the best sweet potato chips you will ever make. You can also use any vegetable that you like, such as zucchini or green beans. They are super crunchy and high in protein and gut loving fibre.
Preheat fan oven to 190C and line two baking trays with high quality unbleached baking paper. Chop sweet potatoes into strips. Mix lupin flakes and tapioca flour in a bowl, then add 1 cup water and mix to combine. Dip the potato strips into the batter ensuring that chunks of batter are left on top of each chip as this is what will make them super crunchy. Lay neatly on the baking sheet and try not to let them touch. You will need to add a splash of water to your batter as you go as it will begin to thicken. Drizzle battered chips with olive oil and place in oven for approx 30 mins or until crunchy and golden. Generously sprinkle with sea salt and serve hot with your favourite mayonnaise.