Crispy Sliced Roasted Sweet Potatoes

Ingredients:
3 pounds (1.3–1.5 kg) sweet potatoes
1/4 cup (60 g) olive oil
1–2 teaspoons salt (to taste)
1 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon paprika or smoked paprika (optional)
Fresh herbs like rosemary or thyme (optional)
Instructions:
Preheat the Oven
Preheat your oven to 425°F (220°C).
Line a baking sheet with parchment paper for easy cleanup.
Prepare the Sweet Potatoes
Wash and peel the sweet potatoes (peel is optional).
Slice them thinly and evenly — about 1/8 inch (3 mm) thick — for maximum crispiness.
Season
Place the slices in a large bowl.
Drizzle with the olive oil, then add salt, pepper, and any extra seasoning you’d like.
Toss well to ensure every slice is coated.
Arrange on Baking Sheet
Lay the slices in a single layer on the baking sheet.
Avoid overlapping — this is key for crisp edges.
Roast
Roast for 25–35 minutes, flipping halfway through.
Bake until the edges are golden and crispy and the centers are slightly tender.
Finish
Sprinkle a little extra salt or fresh herbs on top if desired.
Serve hot and enjoy