Sweet Potato Crisps

• 1 large orange-fleshed sweet potato
• olive oil – for brushing

Rinse the sweet potato. Top and tail and place on the gravity slicer, slicing on setting 1 or until thin enough to be almost transparent. Brush with olive oil and set on dehydrator racks between Silpat mats to weigh them down. Dehydrate at 54°C for 48 hours or until properly crispy.