Vegies. Chips. Two food groups not often found happily bedding down together. Vegies - so virtuous, so full of minerally, fibrous goodness. Chips - so naughty, so full of fatty, salty deliciousness. Oh, look, truthfully, I never met a vegetable I didn't love (maybe love is too strong a word to characterise my relationship with okra, but I respect it) and I'm in the rare, happy position of having vegie-loving children. But I don't need much of an excuse to eat chips and finding one orphaned sweet potato in my pantry was all it took. I've also had success with beetroot and parsnip chips - carrot would work well too. All of these rooty friends have good, strong flavours that make for a more interesting chip than a potato and if you need any more reason to make them, just look in the posh snack section of your local deli to see how much commercially produced packets of vegie chips are. You will be grabbing your peeler in the time in takes to say: "You have got to be freaking kidding me!"
1 sweet potato
0.5 tablespoon olive oil
Sprinkle of sea salt
Preheat the oven to 200C and line two trays with baking paper. Then, peel your sweet potato into a stainless steel bowl. Once it's peeled, just keep right on peeling, exerting enough pressure to get good, evenly thick slices. (You could also use a mandolin or the fine-slicer on your food processor.)
Toss the slices of sweet potato with olive oil and a good sprinkle of sea salt.
Spread evenly on paper-lined trays and place in the oven for 10 minutes or until golden and beginning to brown. Remove from the oven and let stand for a couple of minutes to crisp up. Then hoe in!