I almost never eat sweet potato, but I loved these chips. Even better: these were cooked for me! Scrub or peel the sweet potatoes (mine weighed 500g each, so one was plenty for two people). Cut into thin wedges, season with salt and lots of pepper, and toss with some olive oil till coated. Bake in a single layer in a roasting tin. Depending on how thin the wedges are, they will take about 15 (pre-flip) + 10 (post-flip) minutes on 240°C. Keep an eye on them when they’re almost done, because the thin sides go from crispy to burnt quite quickly.