Preheat oven to 200C / 400F and heat the olive oil in the tray, while you prepare your sweet potatoes. You may need two trays with 1/4 cup olive oil in each if your sweet potatoes were a bit bigger than mine. KEY IS TO NOT OVERCROWD THE TRAY or they braise instead of frying. Too crowded a tray is the number one enemy of the crunchy chip.
Skin your sweet potato with a peeler if they’re rough or you prefer them that way – I don’t peel them if they’re relatively smooth and not too holey. Too fussy and a waste of time when you lose all that good fibre!
Cut your sweet potatoes long ways in 1cm thick slices, then cut each slice into 1cm thick batons.
Toss them through the egg white to coat them finely.
Toss them through the tapioca flour and pat off excess.
Pull out tray (you may have 2 trays depending on how many chips / just how big your sweet potatoes were) gently and place your chips on them in the hot oil, spaced apart by the same thickness that the chips are themselves – so at least a 1cm gap between chips.
Bake for about 30 mins – everyone’s oven is different so test a couple along the way and you’ll know when you’re done!
Take out and enjoy fresh out of the oven with baked chook, lamb shoulder, a yummy quinoa salad, or whatever else you fancy.