This treat has always been a firm favourite with friends. It is so easy to make and so delightfully healthy to snack on. I hope you enjoy these guilt-free crisps as much as I do.
Ingredients
- 5¼ oz (150 g) 2 organic sweet potatoes
- 2 tbsp (30 ml) of olive oil
- Optional 2 pinches of sea salt
How to Make It
- Position the baking rack centrally in the oven and Pre-heat to 120C (250F).
- Thoroughly rinse and dry your sweet potatoes and slice them as thin as possible, using a crisp cutter or mandolin if possible, although a sharp knife will do. Just ensure that they are not too thick, as they won’t crisp uniformly.
- Add the oil to a mixing bowl and add the sweet potato slices, making sure both sides of each slice are coated. Add optional salt and gently toss the bowl to ensure even coverage.
- Lay out a single layer of slices on a baking sheet and bake for about 2 hours, turning once, halfway through cooking, to ensure an even colour.
- Remove the crisps once golden brown and brittle. It is important to let them rest to complete the crisping process. Serve when crisp.
