Baked sweet potato crisps
- 1 small sweet potato
- 1tsp rapeseed oil
Preheat the oven to 160C/140C Fan/Gas 3.
Peel the sweet potato and slice very thinly (use a mandolin, if you have one). Arrange several slices in a single layer on a double thickness of kitchen roll. Cover with more kitchen roll and press to absorb moisture. Repeat with the rest of the slices.
Toss the slices in the oil and bake in a single layer on a tray for 15 mins until the edges start to turn brown, then move to a wire rack to cool and turn crispy. Divide between two airtight boxes.