Sweet Potato Chips

1. Preheat the oven to 350°F (180°C).
2. Melt the coconut oil. Slice the sweet potatoes crosswise, about half a centimetre thick, leaving the skin. Put them a large bowl and add the cumin, paprika, liquid coconut oil and sea salt and mix well.
3. Evenly place the sweet potato slices on a baking sheet lined with parchment paper. Bake for 30 minutes, then turn the oven to 'broil' and grill the potatoes 1-2 minutes on each side until they are golden brown, making sure not to burn them! Let cool.
4. While the potatoes are cooking, prepare the salsa and guacamole.
5. Arrange the roasted potato slices on a nice wooden board or plate. Add a dollop of guacamole on each slice and top with the almond salsa. Garnish with fresh chopped cilantro.

Almond Salsa

1. Soak the almonds overnight. In the morning, rinse, drain, peel and chop the almonds coarsely and set aside.
2. Dice the cherry tomatoes and red pepper.
3. Chop the olives and slice the green onions.
4. Put all the ingredients into a small bowl, add olive oil, lemon juice, salt and pepper. Mix well.

Guacamole

1. Finely grate the garlic.
2. Put the avocado flesh in a bowl and add the remaining ingredients.
3. Mash with a fork to mix, making sure to keep big chunks of avocado for texture.
4. Adjust seasoning to taste.