Sweet Potatoes-Rosemary and Sea Salt Sweet Potato Chips

By marie2

Ingredients

• Ingredients:
• Slightly adapted from Gastronomical Sovereignty
• 1 large sweet potato – $0.89
• 2 Tbsp extra virgin olive oil – stock
• 1 Tbsp dried rosemary, chopped into bits – stock
• 2 cloves of garlic, peeled and crushed or run through a garlic press – stock
• Coarse sea salt – stock
• Freshly ground black pepper – stock
• Grand total assuming well-stocked kitchen: $0.89

Preparation

Step 1

1. Line 3 baking sheets with parchment paper and pre-heat your oven to 250 degrees F.
2. In a small bowl, mix the oil and garlic together. Set aside.
3. Wash, scrub and dry the sweet potato. Then, using a mandoline or sharp knife, slice the sweet potato into very thin rounds
4. Lightly brush the parchment with some of the oil mixture. Arrange potatoes in a single layer on the prepared baking sheets and gently brush one side of the potatoes with the oil/garlic mixture and sprinkle liberally with salt, pepper, and the chopped rosemary
5. Bake for 40 minutes, flip, and continue to bake for a further 30-40 minutes or until crispy and lightly browned with the edges curled up.
6. Remove from the heat, transfer to a wire rack and allow to cool.