- 1 1/2 Tbsp. cornstarch
- 2 medium sweet potatoes, peeled and cut into 1/4″ coins
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. fresh thyme leaves
- 1/2 tsp. kosher salt
- 1/2 cup grated parmesan
- fresh ground pepper
Preheat the oven to 450′. Line a baking sheet with parchment paper.
In a large plastic bag, toss the sweet potato coins in the corn starch to coat. Transfer them to a large mixing bowl, drizzle the olive oil and toss to coat. Add the thyme, salt, parmesan and a few grinds of pepper and give it a couple more stirs to coat.
Transfer the coins to the parchment lined tray and bake for 30-45 minutes, flipping halfway through so both sides get nice and crisp.
Serves 2 as a side. From Sprouted Kitchen