Sweet Potato Chips
Makes 2 servings
2 large sweet potatoes, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon cinnamon
1/2 teaspoon sea salt
Preheat your oven to 250 degrees F/120 C. This recipe requires that the sweet potatoes be thinly sliced in order to be crispy. The best tool for the job is a mandolin. If you don’t have one, you can also use a very sharp knife, however the chips will not be as crispy. Lightly coat your slices with olive oil and cinnamon. Line a baking sheet with parchment paper. Then place the slices on the parchment paper, making sure they do not overlap. Bake for a total of 2 hours. Halfway through the cooking process, flip the chips onto the opposite side.
When the chips are done, remove from the oven, and immediately sprinkle with sea salt. Allow the chips to rest for at least 10 minutes before eating.
- Caro Doss