At a glance
You're slicing sweet potatoes paper-thin, tossing them with fresh rosemary and a touch of oil, then baking them until they turn golden and crispy. The trickiest part is getting those slices thin enough, but once they're spread out on the pan, it's just a 30-minute hands-off bake in the oven.
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Prep the ingredients
Slice the sweet potatoes into the thinnest rounds you can manage, sprinkle with rosemary, add a teaspoon of oil and toss to coat. Spread on a baking sheet lined with parchment paper and bake at 160°C until golden.
For this step
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Tip
You can skip the oil and bake them dry instead.
