Maple, parmesan and rosemary sweet potato chips

Method

1. 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.
2. 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.