This sweet potato recipe is lower in calories and salt compared to normal crisps, making it a great snack!
This recipe is a great option if we are looking to keep an eye on our food intake - specifically our calorie and salt intake. Eating too many calories can lead to weight gain, and eating too much salt can lead to an increase in our blood pressure.
Sweet potatoes can count towards our five a day, unlike white potatoes, due to their beta-carotene content which can be converted into vitamin A for our bodies to use.
Vitamin A is needed for sight in dim condition, our immune system and keeping our skin healthy.
Discover more recipes:
Makes 5 servings
Preparation time: 15 minutes
Cooking time: 35 minutes
- 1 medium sweet potato
- 2 tbsp olive oil
- 2 tsp paprika
- 2 tsp garlic powder
Use a mandolin to thinly slice the sweet potatoes about 2mm thick.
Preheat the oven to 180C and line an oven tray with baking paper.
Put all the sweet potato slices into a bowl and add the olive oil, garlic powder, paprika and toss.
Transfer onto the oven tray and make sure the slices don't overlap.
Bake for 25-35 minutes until the crisps look crispy and dry to touch.
Remove from the oven and allow to cool (they will continue to crisp as they cool).
- You can use a knife instead of a mandolin, just try to cut as thinly as possible (and be careful). The thicker the crisps the longer they will need to be cooked.
- For a cheesy taste try adding a teaspoon of nutritional yeast in with the garlic powder, paprilka and olive oil.