Baked sweet potato chips with paprika hummus

Ingredients

For 1 serving

• Sweet potatoes120 g
• Hummus40 g
• Paprika1 pinch
• Extra virgin olive oil3 g
• Saltto taste

Contains: sesame,

In season: September – February

Method

1. Heat the fan oven to 180 °C and line a baking tray with baking paper.
2. Scrub the sweet potato and, without peeling, slice it into very thin rounds, about 2 mm (a mandoline helps); pat them dry with a tea towel.
3. Toss them with the oil and a pinch of salt and spread them on the tray without overlapping.
4. Bake for 20–25 minutes, turning halfway, until golden and crisp at the edges; take out the thinnest ones first, as they cook faster.
5. Let them cool for a few minutes so they crisp further, and serve with the hummus dusted with paprika.