Baked Sweet Potato Crisps

With all the best intentions its just hard to resist crisps and its inevitable that whatever I’m eating my daughter wants so I have come up with this recipe so we can both sit and enjoy a good ol’ bag of crisps- albeit a far more attractive and colourful variant! Slicing the sweet potatoes can be tricky if you haven't the knife skills of a chef so a mandolin can be a very handy tool to have in your kitchen! Otherwise go slowly and carefully. 

Feeds 2-3 as a snack

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200g thinly sliced sweet potato

1 tbsp olive oil

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Preheat the oven to 120oC and line two large flat baking sheets with baking parchment. Place the prepped potato into a bowl and drizzle over the olive oil. Use your hands to ensure the slices are evenly coated. Now spread the slices over the two baking sheets in an even layer with no overlaps. Place in the oven for 45 minutes-1 hour and then turn off the oven and leave the slices inside to crisp up for a further 30-45minutes. Remove and allow to cool completely before munching or storing. [Note: they will soften once stored but quite frankly they are delicious then too!]

Just for adults? add 1/4 tsp salt to the olive oil or sprinkle over your own portion