Step 1

Preheat the oven to 120°C.

Step 2

Line 2 baking sheets with parchment paper and set aside.

Step 3

Use a mandolin to cut the sweetpotatoes into thin rounds.

Step 4

Pile all the sweetpotato rounds into a large bowl and pour the olive oil over the top.

Step 5

Gently toss to coat every piece with oil, then lay the sweetpotato rounds out on the baking sheets in a single layer.

Step 6

Sprinkle the chips lightly with salt and bake for 1 hour and 30 minutes or until crisp and golden.

Step 7

Remove from the oven and cool for 5 minutes.

Step 8

Put your leftovers on a slice of sourdough bread, add some cheddar and the sweetpotato crisps.

Step 9

Put another slice of bread over the crisps, then toast in the oven or on a griddle pan.