Sweet Potato oven baked crisps

Serves 2


  • 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.