appetiser, breakfast, healthy, paleo, snacks, vegan

• YIELD: 2 cups (3-4 Servings)
• PREP: 10 mins
• COOK: 45 mins
• READY IN: 55 mins

Ingredients

• 1 or 2 Large Sweet Potatoes
• 2 Tbsp Safflower Oil
• Ground Sweet Paprika
• 3 or 4 Large Nicola or 8 Kipfler Potatoes
• 2 Tsp Dried Rosemary
• 1/2 Tsp Himalayan Rock Salt
• 1 Tbsp Safflower Oil

Instructions

1. Preheat oven to 200ºC
2. Peel and cut the sweet potatoes in half
3. Slice them into chips- try to make them as evenly sized as possible
4. Par boil for 4-5 minutes
5. In a bowl, whisk the oil and paprika together
6. Toss the chips to coat, and spread out evenly on baking paper
7. Sprinkle with more paprika and put on the middle shelf in your oven
8. The trick to getting them crispy is to cook them on a wire rack over a baking tray
9. Bake for 45-60 minutes, depending on how thick your chips are
10. Serve with sweet chilli sauce
11. For Rosemary and Sea Salt Potato Chips
12. Follow the above method, replacing the ingredients, and cook for 35-40 minutes

• CUISINE: American
• COURSE: Snack
• SKILL LEVEL: Beginner