Rosemary sweet potato chips
Oven-roasted veggie chips have the same broad appeal as fried chips and make a great snack or side dish.
Orange sweet potato (kumara)
550 g, peeled
1 clove(s), finely chopped
2 tsp, chopped
1 x 3 second spray(s)
- Preheat oven to 220°C. Line a baking tray with baking paper.
- Cut sweet potato into 1.5cm-wide chips. Arrange on prepared tray in a single layer and lightly spray with oil. Season with salt and pepper. Bake for 40- 45 minutes or until browned and tender, turning halfway during cooking time.
- Scatter over garlic and rosemary and toss well. Serve.