Rosemary Baked Sweet Potato

Program: Bake

Pre heat temp: 180°C

Pre heat time: 10mins

Cook temp: 180°C

Cook time: 20 mins

Ingredients:

• 150 gms sweet potatoes
• 1/4^th cup olive oil
• 1 tbsp fFresh rosemary
• 1 tsp salt
• 1 tsp black pepper

 Preparation:

1. Select the program Preheat oven to 180°C.
2. Line baking tray with parchment paper and set aside. Combine olive oil, salt, black pepper, and chopped fresh rosemary in a large mixing bowl.
3. Peel the sweet potatoes, and use slicer to cut thin slices the sweet potatoes into paper-thin rounds. Add sliced sweet potatoes to the bowl and toss to coat with the marinade.
4. Grease the butter paper. Spread sweet potato slices into a single layer on the baking sheets, and leave space around them. Bake about 10 minutes on each side turning them once, until golden.
5. Remove from the oven and cool the sweet potato chips on cooling racks for about 5-10 minutes. They will crisp up a little more as they cool.
6. Serve sweet potato chips with Mustard mayo, sweet chili sauce or tomato ketchup.
7. weet potato chips can last about 1-2 weeks in an airtight container.