Sweet Potato Crisps

One of my favourite snacks to nibble on as a treat!

Sweet Potato Crisps (servings 8-10)

• 700g sweet potatoes
• 4tbsp olive oil or coconut oil
• sea salt

Preheat the oven to 200 degrees C. Line several baking sheets with parchment paper and set aside. Use a mandolin slicer to cut the sweet potatoes into paper-thin rounds. (I set mine to the thinnest setting.) You can use a knife to do this, but it takes much longer.

Pile all the sweet potato rounds into a large bowl and pour the olive oil over the top.

Gently toss to coat every piece with oil. Then lay the sweet potato rounds out on the baking sheets in a single layer.

Sprinkle lightly with sea salt. Bake for 20-25 minutes until crisp and golden around the edges. Remove from the oven and cool for 5 minutes on the baking sheets. Then move the crisps to a bowl or plastic bag to store.

If you happen to find a few with soft centres, pop them back in the oven for about 5 minutes.

(Credit: http://www.aspicyperspective.com/baked-sweet-potato-chips/2/)