I do love a good chip. These are super easy to make and are a healthier alternative to your standard potato chip. It's important not to load the pan when you cook these, otherwise they won't crisp up, so use a large baking tray and spread them out into one thin layer. You can flavour them with any herb or spice of your choice, but I like the combination of oregano with spicy, sweet paprika. They go particularly well with my carrot and feta burger and no-mayo slaw.
Serves 2-3 people.
Ingredients
5 sweet potatoes, halved and sliced into 1cm wide wedges (don't peel them, just give them a rub with a sheet of kitchen roll if necessary)
2 tablespoons dried oregano
1 teaspoon sweet smoked paprika
1/2 teaspoon garlic powder
1 teaspoon celery salt
2 tablespoons rapeseed oil (or vegetable oil/olive oil)
Directions
Preheat the oven to 200 degrees C.
Add all of the ingredients into a large baking tray, drizzling the oil over the top.
Toss the wedges in the oil, herbs and spices, until evenly coated.
Spread out into a thin layer.
Place in the oven for 25 to 30 minutes until golden brown and crispy around the edges (cook for 5 minutes longer if necessary).
Remove and serve immediately.