Chicory salad with miso dressing and sweet potato chips

For the baked chips:

4 long sweet potatoes, sliced into chips

dash of olive oil

¼ tsp mild chilli powder

For the dressing:

1 tsp miso paste

1 tbsp cider vinegar

2 tbsp toasted sesame oil

¼ tsp honey

½ garlic clove, crushed

For the salad:

2 large heads of chicory, pulled apart and roughly chopped

handful of lambs leaf lettuce

20g seaweed (Irish Wakame, soaked in warm water, drained and chopped)

handful of almonds, roughly chopped

½ pomegranate, seeds removed