I love to recreate healthier alternatives of some not-so-healthy favourites. Even better when the healthier alternative turns out better than its unhealthy counterpart as was the case with these sweet potato chips. Compared to regular hot chips they are significantly lower in fat as they are baked rather than deep-fried, they utilise high quality oil in the form of extra virgin olive oil, they are much lower in salt and in my opinion are a whole lot tastier. To make start my preheating the oven to 200 degrees Celsius. Then peel 2 sweet potatoes and chop them into your preferred chip shape. In a bowl lightly coat the sweet potato pieces with 2 tbs extra virgin olive oil and a small amount of sea salt. Spread the pieces out evenly on one or two baking trays. Cook for 10 minutes before removing the trays and flipping the chips over and baking for a further 10 - 15 minutes. When cooked you can sprinkle with a small amount of sea salt, however, you could try many other flavours such as dried mixed herbs, smoked paprika or chilli flakes to mix it up a bit. Sweet potatoes contain vitamin D, potassium, iron and magnesium. As well as this they are a great source of vitamin C and are high in vitamin B6. As indicated by their strong colour, sweet potatoes also contain carotenoids such as beta carotene. Carotenoids are potent antioxidants that aid in warding the body of harmful free radicals.