Crisps, I’m a huge fan of crisps, but an even huger fan of SWEET POTATO CRISPS. These are to die for; savoury and not too sweet, just what I like (and so will you!). I can’t get over how popular sweet potatoes have become (they are amazing), almost everyone I know now has some form of sweet potato for dinner.
These are great as a stand-alone snack or to even go along with lunches and dinner. When making these I would definitely advise you to use a mandolin, it slices really thin slices and ensures all the crisps are of the same thickness, perfect for cooking. Though, if you don’t have a mandolin, then a grater with a slicer attached will work, and if not one of those, then a sharp knife.
There are two reasons why I love this recipe, one, they are crispy – not soggy and two, are so much healthier than traditional crisps. Low in saturated fat and high in vitamin c, sweet potatoes are one vegetable that shouldn’t be missed off the shopping list. Enjoy, Amy.
Servings: 2 – Per serving – Calories 110 – Fat 5 – Protein 2 – Carbs 21 – Sugars 4