Ingredients
2 tbsp. extra-virgin olive oil, divided
1 very large sweet potato, sliced into 1 1/4-inch rounds
Kosher salt
Freshly ground black pepper
2 tsp. maple syrup
3/4 tsp. paprika
Preparation
Step 1Preheat oven to 425°. On a large rimmed baking sheet, drizzle sweet potato rounds with 1 tablespoon of oil and season with salt and pepper. Toss to coat then arrange in an even layer. Roast until flesh is tender, tossing halfway through, about 20 minutes. Let cool slightly. Step 2Make a small incision in the side of one sweet potato round. Using a paring knife, carefully cut off the skin (a very thin layer of flesh adhering to the skin is ok.) Reserve flesh for another use.Step 3Arrange skins in a single layer on sheet tray. In a small bowl, whisk together remaining olive oil, maple syrup, and paprika. Brush sweet potato skins with oil mixture and return to oven until crisp and golden, about 10 more minutes. Let cool.
