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Rosemary and Sea Salt Sweet Potato Chips

Rosemary and Sea Salt Sweet Potato Chips Slightly adapted from Gastronomical Sovereignty

Ingredients: 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 Directions: 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.