Rosemary Sweet Potato Chips
· 4 servings
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.
Tip
You can skip the oil and bake them dry instead.