Serves 2

Ingredients

1 sweet potato (approx. 9oz / 250g / 1 cup)
1 tbsp olive oil
½ tsp smoked paprika
¼ tsp paprika
Pinch of chilli powder
Pinch of Himalayan salt

Preparation Method

1. Preheat the oven to 190°C / 375°F / gas mark 5. and cover a baking tray with parchment paper.
2. Scrub the sweet potato, dry it on kitchen paper and slice it very thinly. Place the oil, smoked paprika, paprika, chilli powder and salt in a large bowl. Add the sweet potato slices and mix until evenly coated.
3. Place around half the slices in a single layer on the baking sheet. Do not allow them to overlap.
4. Place the sheet in the middle of the oven and bake for 10-12 minutes. (The chips are ready when the edges have curled up.)
5. Slide the baking parchment from the tray onto a wire rack and let the chips cool for about 5 minutes. Meanwhile re-cover the tray with fresh baking parchment, spread out the remaining chips and cook as above.
6. While the second batch are cooking, transfer the cooled chips to a serving dish. You don’t need the baking tray again, so when the second batch is ready, just place the tray itself on the wire rack. (If you have two baking trays, spread each with half the chips, but bake them separately.)