1 sliced sweet potato
1 sliced cassava
1 sliced yam
¼ sliced Japanese pumpkin
4 tablespoons of Soya Sunflower Oil (60ml)
Ground pepper to taste
Salt to taste
In a pan of boiling water, blanch the tubers, drain and dry well.
Distribute the slices on a baking sheet and brush the oil over them, season with pepper and salt. Bake in a preheated oven at 120°C for 30 minutes or until they are dry and crispy.
The slices should be cooked to perfection.
Variation: you can also make chips with beet, purple sweet potato or yucca.
