- 2 sweet potatoes
1/4 cup olive oil
1/4 tsp grated nutmeg
small bunch chives, chopped, to serve.
- Preheat oven to 350F.
- Cut the potatoes into wafer-thin slices — a mandolin is best for this.
- Put the oil in a large bowl and whisk in the nutmeg and fresh black pepper. Add the potato slices and toss to coat.
- Spread the potato slices out in single layers on 2-3 large cookie sheets. Roast for 8 minutes, then turn over and roast for a further 8-10 minutes, until golden and crisp.
- Transfer to trays lined with kitchen paper and blot any excess oil, then sprinkle with a little crushed sea salt and chopped chives before serving.
- Side Dishes
- North American