A couple of days ago (when the sun was still shining!) I was in serious need of some munchies. Typically we had nothing to snack on at home. Still trying to be healthy!
I had a quick flick through my cupboards, spied a sweet potato and was struck by inspiration.
Sweet potato crisps are sooo easy to do, absolutely yummy and far better for you than shop bought crisps.
I enjoyed these sitting in my garden with some home-made sesame-free hummus. I’ll be posting the recipe for this soon.
This is more of a method than a recipe really as it is so simple to do, the only thing I’d advise is using a mandolin to slice the potatoes. It is by far the easiest way to get the crisps an even thickness. They are easy to come by and not very expensive but they can be lethal so always use the finger guard! If you don’t have a mandolin, use a very sharp knife and try to get the slices as thin as possible.
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Sweet Potato Crisps
By June 4, 2012Published:
- Prep: 5 mins
- Cook: 10-20 mins
- Ready In: 15 mins
Super quick, easy crisps that are much tastier and healthier than shop bought.
- 1 sweet potato large
- 1 large pinch sea salt flakes I use Maldon
- a spray oil I used olive oil, but a spray like Fry Light would be ok
- Preheat the oven to 200°C and line a couple of baking sheets with baking parchment.
- Scrub the potato clean and slice into very thin rounds.
- Pat the rounds dry on some kitchen towel and lay out in a single layer on a baking sheet.
- Spray very lightly with some oil (this step is optional).
- Sprinkle some sea salt flakes over the slices and place in the centre of the oven.
- Bake for approximately 10 minutes. However, it depends on the heat of your oven and thickness of your slices so it may take up to 20 minutes or so. Keep an eye on them when the edges turn brown and start to curl up they are done.
- Remove from the oven and allow to cool slightly. Eat them as they are or serve with your favourite dip!