Slice sweet potato into 2mm thick rounds and place onto a baking / parchment paper lined baking tray in a single layer.
Roast at 180 degrees celsius (356 degrees fahrenheit) for 30 minutes.
Flip and re-arrange the slices, making sure to place the slices that are cooking faster in the middle of the tray. Roast for another 15 minutes.
Check again and then roast for a further 10-15 minutes (keeping a close eye on them) until the sweet potato is cooked all the way through, the edges are crispy and the slices have become stiff (slices shouldn’t be soggy in the middle).
Let the slices cool completely before storing in a glass container in the fridge
Use as you would crackers or toast - top with avocado, prosciutto, pesto, slices of boiled egg, tuna, tomato, nut butters etc.
Notes
Slice multiple sweet potatoes and cook a few trays at a time! Rotate the trays so that they cook evenly.
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