Crunchy smoked sweet potato chips

Heat oven to 200C/180C fan/gas 6. Cut 1.5kg (about 7) sweet potatoes into chunky chips and put in a large bowl. Drizzle with 3 tbsp vegetable oil, then sprinkle with 2 tsp sweet smoked paprika, 2 tbsp fine cornmeal or polenta and plenty of seasoning.

Toss until well coated, then divide the chips between 2 large baking trays lined with baking parchment. Cook for 35 mins until golden and crunchy, tossing halfway through cooking.