Cut the ends off the sweet potatoes, cut in half and then cut these halves into 8 chunky chip sized pieces. Two large sweet potatoes should make 32 chips and fill up an oven tray. You can do smaller ones but larger ones are much quicker to do and make a chip with a fluffy centre.

Place on a non stick sheet and bake in the oven for about 40-45 mins at 450 F / 230 C until cooked.

While they are baking put everything else apart from the cinnamon into a blender and blend into a smooth dip.

Once the chips are cooked sprinkle on the cinnamon and toss them until they are all coated.

Serve sweet potato chips immediately with the macadamia dip. Any left overs will last 2-3 days in the fridge.