• Healthy Sweet Potato Crisps

    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.

    Healthy Sweet Potato Crisps

    Servings: 2 – Per serving – Calories 110 – Fat 5 – Protein 2 – Carbs 21 – Sugars 4

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    Ingredients

    • x1 Large Sweet-Potato, Cleaned
    • 1 tbsp Olive Oil
    • 1/4 tsp Sea Salt
    • 1/2 tsp Paprika
    • Pinch of Chilli Pepper

    Directions

    1. Preheat oven to 160 Celsius.
    2. Cut the ends off the sweet potato and discard.
    3. With a mandolin on a 1.5mm thickness, slice the sweet potato and place in a large bowl.
    4. Coat the sweet potato slices evenly with the olive oil and seasoning.
    5. Lay each slice on a wire rack or a baking tray, making sure they don't overlap (you may need more than one tray).
    6. Bake for about 20 minutes, turning once halfway through, until crisp and starting to brown.
    7. Eat warm or cold, or let cool and store in an airtight box.
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