Line a baking sheet with parchment paper and preheat the oven to 400

Bring a medium saucepan of water to a bubbling simmer over medium heat

Add the potato chunks to the water until slightly softened, about 8-10 minutes

Meanwhile, mix the dry seasonings together in a small bowl

Strain the potatoes and lay them out on a wire rack until the outsides have dried. This is so they will crisp up nicely in the oven

Meanwhile, melt the coconut butter and coconut oil together over low heat, until liquid

Once the potatoes have dried, transfer them to the parchment lined sheet and press down with a large spoon until the edges have ridges

Using a pastry brush, spread a thin layer of the coconut mixture on each potato

Sprinkle some of the spice mixture over each slice, and rub it in a bit with your finger

Gently turn oven each potato, and repeat

Pop into the oven for about 15 minutes, until the bottoms are crispy, then gently flip them over and roast for another 10-15 minutes until they have browned