Preheat oven to 400.

Peel and slice the sweet potatoes length-wise. The thinner you slice them, the quicker they will bake. Ideally, make them 1/4 inch -- 1/2 inch thick.

Mix the olive oil, salt and pepper together in a small bowl and, using a kitchen brush, brush all sides of the sweet potato slices making sure they are all coated evenly. Place on a lined baking tray.

Generously sprinkle almond meal across the tops. This will add crispy-ness and keeps this dish gluten-free.

Bake for 30 minutes. If you are adding plant-based cheese, place the slices along the top of the sweet potato toasts when you take them out after 30 minutes. Bake for an additional 5 minutes until the cheese is melted.

Top with dips, avocado mash, tomato and basil, tempeh bacon, the possibilities are endless!