Sweet potato crisps with rosemary and sea salt

Preheat the oven to 180ºC. Cover a baking sheet with parchment paper and brush the paper with a brush of oil.

Scrape the sweet potatoes into wafer-thin slices. This is the fastest with a mandolin or cheese slicer.

Place the slices next to each other on the baking sheet and brush them with oil. Sprinkle with coarse sea salt and dried rosemary and roast the crisps for about 20 minutes in the oven.

Serve immediately hot or let cool. These sweet potato crisps are delicious as a side dish or snack with lemon or chili mayonnaise or with a dip of cottage cheese with grated Parmesan cheese.