Sweet potato crisps

  Rosemary and olive oil sweet potato crisps

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Ingredients

• 2 large organic sweet potatoes
• 1-2 Tbsp olive oil
• pinch of salt (optional)- we used Himalayan pink salt
• fresh rosemary, thyme or other herbs

Instructions

1. Preheat oven to 200 degrees.
2. Rinse and dry your sweet potatoes and slice them as thin as you wish. (I used a vegetable peeler with half of the batch and a knife with the other half and I much preferred the knife-sliced batch. They came out slightly thicker, making them just as crispy but far more substantial.)
3. Toss your slices in a bit of olive oil and a sprinkle of salt. Lay out in a single layer on baking sheets and bake for 1.5 to 2 hours, flipping at least once or twice to ensure even cooking. You may also need to rotate your pans around depending on your oven. Be careful not to burn – they tend to go from light brown to dark brown rather quickly so check often.
4. Remove once crisp and slightly golden brown. They shouldn’t be too dark.
5. Serve immediately as they are best when fresh. Will keep for a day or two after cooking.

Notes

* I recommend organic sweet potatoes for taste and since you don’t peel the skin off where pesticides can reside.