putting the chips on, but this resulted in very soggy, oily chips. After that, I tried it with the smallest possible amount of oil, which ended up with the chips all but glued onto the tray. No amount of chiselling with my spatula would coax the bottoms of the chips off! Now I've learnt that if you put some oil on some kitchen roll and wipe the tray thoroughly with it, the chips don't stick but they don't get soggy either. I'm sure a normal person would have done this in the first place, but it took weeks of soggy chips for me to figure this out! Whether I'm making chips with sweet potatoes or normal potatoes, there's one thing that makes them taste amazing -- season all. If you haven't heard of this before, it's just a jar of mixed herbs and spices that seasons things like chips perfectly. And it's so much easier having it in one jar rather than having a whole array of different spices that you have to mix yourself. I also have the cajun mixture with me at uni and I used that on the chicken pieces before adding in the vegetables. It means you get the perfect mixture every time. If you haven't got any already, go forth and buy thee! One of the main reasons why I decided to do chips was so I could use my rosemary plant for the first ever time. Only, I came home from lectures the other