Crispy Sweet Potato Chips with Rosemary and Sea Salt

Wash the sweet potato (peeling isn't necessary if the skin is thin). Using a mandoline, slice it into even rounds 1.5–2 mm thick.

Soak the slices in a bowl of cold water for at least 15 minutes. This will remove excess starch, which is key for a crispy texture.

Drain the potato thoroughly and pat it dry with a kitchen towel. The slices must be completely dry before adding the oil.

In a dry bowl, toss the potato with oil, corn starch, rosemary and pepper. Add salt only at the end of baking, so the potato doesn't release water in the oven.

Preheat the oven to 200 °C. Arrange the slices on a baking tray in a single layer, without overlapping.

Bake for 10–12 minutes on one side, then flip and bake for another 10–12 minutes. Watch closely, as sweet potato quickly goes from crispy to burnt.

Once the chips are golden brown, turn off the oven and leave the door slightly ajar for 5–10 minutes. The chips will dry out further during this time and become maximally crispy. Only then season with salt.