Sweet Potato Chips

Before I give you the recipe for these (which is dead easy and quick to make), I have to warn you... These are addictive. Wonderfully healthy, but seriously addictive. I always think I'll make a little extra, to keep for lunch the next day... They're usually gobbled up before the end of the same day, and never get to see the inside of a lunch box. They're great warm from the oven, but they're just as great eaten cold later (don't believe me? Try it for yourself!). Added benefit is that sweet potato have a significant lower GI than normal potato, so it keeps you fuller for longer - a nice, healthy carb to add to a work lunch, or even as a pre-workout snack.

Ingredients:
4 - 6 sweet potatoes, skin on (scrub thoroughly in cold water with a brush)
1 - 2 tbsp vegetable oil
Ground Himalayan / Sea salt
Tumeric
Paprika / Smoked Paprika

I recommend a really sharp chef's knife for this, it makes cutting the sweet potatoes a lot easier. 

Preheat the oven to 200C.
Line two baking trays with baking paper - this absorbs some of the moisture, and makes it a lot easier to clean the pans afterwards.
Cut the sweet potatoes length wise first, about 1 cm in width.
Pile a couple of segments and slice them into chips, again about 1cm in width (or thinner, if you prefer).
throw the chips in a large mixing bowl and toss with the oil to coat.
Add the salt and spices and toss through.
Spread the chips across the two baking trays (they come out crisper if they're not too crowded).
Bake for 20 - 40 min, mixing them through with a spatula halfway through to ensure even cooking and keep them from sticking.

Enjoy as is or serve up with Coriander & Coconut Chicken (in the photo above) and some steamed greens or a Citrus & Greens salad (recipes will follow soon!).