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Easy Peasy Purple Sweet Potato Chips with Spicy Vegan Walnut Kale Pesto dip

I am currently on day 3 of a 6 day juice fast, and boy oh boy am I craving CHIPS! Actually I'm craving everything, and to be honest I would eat a piece of bark if it had BBQ sauce on it.  I made these absolutely simple and delicious Purple Sweet Potato chips a week ago and they were a major hit.  They are super simple to make and a great way to feed any chip craving! There are various benefits of Purple Sweet Potatoes.  They help regulate blood pressure, fight  cancer, maintain weight loss, boost immunity, aid in digestion, and it's one of the best sources of Vitamin A and a great food for diabetics.  Talk about a superfood! I like to dip the sweet potato chips in hummus, garlic dip or a delicious spicy vegan kale pesto dip, for which the recipe is included below.



  • 5 Purple Sweet Potatoes

  • 2 tablespoons Coconut Oil

  • 3/4 teaspoon Himalayan Salt

  • 1/4 teaspoon Black Pepper


  1. Be sure to wash your purple sweet potatoes well since we are keeping the skin.

  2. Preheat oven to 400 degrees F.

  3. Thinly slice the purple sweet potatoes about 1/8-inch thick and toss with the Coconut oil, Himalayan salt and pepper.

  4. Spread the slices in a single layer on a baking sheet with parchment paper.

  5. 1/2 way thru roasting be sure to turn them.

  6. Cook for about 25 min or until golden brown.


  • 1/2 cup extra virgin olive oil

  • 1 cup fresh basil leaves

  • 1 jalapeño pepper, seeded and chopped

  • 2 cups kale leaves (no steams)

  • 1/2 cup cilantro (I'm obsessed!)

  • 3 cloves garlic

  • 1 teaspoon lemon juice

  • 1 teaspoon Himalayan Sea Salt

  • 1/2 cup of Walnuts

Mix all ingredients in a food processor and you're finished.  I make a large batch and use the sauce on Kelp noodles and other dishes!

Bon Appetite!