2 large sweet potatoes
Celtic sea salt
- Preheat oven to 200C
- Wash and dry 2 large sweet potatoes, leave the skin on.
- Cut off the ends.
- Cut into chips size pieces – I prefer to cut into about 3 sections, and then cut into chips.
- Place into a large bowl.
- Drizzle with olive oil and a sprinkle with a few pinches of celtic sea salt
- Toss to coat
- Spread on a baking tray in a single layer
- Bake for 20-30 minutes
- Allow to cool before adding to lunch box.