Maple, parmesan and rosemary sweet potato chips

Name: Maple, parmesan and rosemary sweet potato chips
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4 as a side or snack
Cuisine: British recipes
Ingredients: 3 large sweet potatoes; 4 tbsp olive oil; 2 tbsp cornflour; sea salt; 4 tbsp maple syrup; 4 snipped rosemary sprigs; a generous amount of grated parmesan, or vegetarian alternative

Portion size: Serves 4 as a side or snack
Hands on time 5 min, oven time 30-35 min
Difficulty: easy

Vegetarian

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Sweet potato chips flavoured with maple, rosemary and a generous amount of parmesan make the perfect side to griddled steak.

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Ingredients

3 large sweet potatoes
4 tbsp olive oil
2 tbsp cornflour
sea salt
4 tbsp maple syrup
4 snipped rosemary sprigs
a generous amount of grated parmesan, or vegetarian alternative

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Method

Heat the oven to 200°C/180°C fan/gas 6. Slice the sweet potatoes into long thin chips (no need to peel). Toss them in 2 large non-stick roasting tins (the biggest you have) with the olive oil and cornflour, splitting it between the tins. Scatter with sea salt and roast for 20 minutes.
Drizzle over the maple syrup and scatter over the snipped rosemary, then return to the oven for 10 minutes. Grate over a generous amount of parmesan or vegetarian alternative, then cook for another 10-15 minutes, turning the chips occasionally. When caramelised, crisp and fragrant, scatter with more sea salt and serve immediately with griddled steaks or as a snack.