- 4 sweet potatoes
- 4 tbsp oil
- A pinch of sea salt
Preheat your oven to 200C/Fan 180C/Gas 6. Put a large baking tray on the top shelf of your oven.
For healthier chips, keep the peel on the potatoes. You can peel them if you want to.
Get an adult to cut the potatoes into wedges (about 2-3cm thick).
Tumble the potatoes into a large bowl. Add the oil and a pinch of salt. Mix them all up.
Carefully tip the soon-to-be-chips onto the heated baking tray. Use a spoon or fork to spread them out so they’re not overlapping – get an adult to help.
Roast on the top shelf* of your oven for 30-45 mins, till they’re golden and crisp around the edges, and soft in the middle.
Sprinkle a little salt over before serving.
*If you’re cooking your chips and ketchup at the same time, start with the chips on the bottom shelf of the oven, then move them to the top shelf once the tomatoes are cooked.
JOKE Why shouldn't you tell a secret on a farm? Because the potatoes have eyes and the corn have ears.
DID YOU KNOW? The first chip was allegedly first served in the United States by Thomas Jefferson at a presidential dinner.