- 1 medium sweet potato
- 2 tsp rapeseed oil
- 1 zest of orange
- Juice of half an orange
- ½ tsp pink rock salt
- 1 tbsp dried polenta (approx 10g)
- ½ tsp garlic salt
Preheat oven to 200c.
Use mandolin to slice the potatoes into thin pieces.
Mix all the ingredients together in a large bowl and add potato slice, toss them through the mixture to ensure each slice is coated.
Lay slices out on 2 baking sheets lined with non-stick paper.
Sprinkle with salt and cook for 30/40mins, turn after 15mins.
Let chips cool to crisp up.