2 cylindrical shaped sweet potatoes
1/2 to 3/4 cup of coconut oil
1 tsp finely ground sea salt (I used pink Himalayan)
1 clove garlic
1 sprig fresh rosemary
Zest of one lemon
Heat oil in a cast iron pan over medium heat until hot. There should be about a half inch of oil in the pan once it's melted. While oil is heating, peel the sweet potatoes and slice both ends if necessary to make them flat. With a mandoline set on 1/8", slice sweet potatoes into rounds.
Peel garlic clove and strip leaves from rosemary sprig. Chop the rosemary and garlic together until finely minced, and mix with the salt and lemon zest in a small bowl.
Once oil is hot, add slices of sweet potato (enough to fill the pan without crowding). After 2-3 minutes, flip slices and cook 2-3 minutes more or until browned and curled at the edges. Remove from the pan and let drain on paper towels or paper bags. Sprinkle with salt mixture while still hot and move onto a plate. Repeat with remaining potatoes until done.