Sweet Potato Crisps

Name: Sweet Potato Crisps
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 3 servings
Ingredients: 2 large, sliced thin (500g) Sweet Potato; 1 1/2 tbsp (25g) Olive Oil; 3/4 tsp (3g) Smoked Paprika; a pinch (3g) Sea Salt

Recipes · Snack · Recipe, Typed Supps

Soak the slices first. It washes off the surface starch, which is what makes them crisp instead of bend.

Allergens and patterns

None of the fourteen major allergens. Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

2 large, sliced thin (500g) Sweet Potato — A single serving covers several days of vitamin A. Slice on a mandolin — uneven thickness means some burn while others are still soft.
1 1/2 tbsp (25g) Olive Oil — Just enough to coat. The fat is also what makes the beta-carotene absorbable.
3/4 tsp (3g) Smoked Paprika — On after baking. In the oven for 25 minutes it burns and turns bitter.
a pinch (3g) Sea Salt — Also at the end.

Nutrition per serving

Calories: 209.3 kcal
Protein: 3.1g
Carbohydrate: 27g
of which sugars: 11.9g
Fat: 8.8g
of which saturated: 1.3g
Fibre: 5.7g
Sodium: 394mg

Method

Slice thinly and soak in cold water for 30 minutes, then dry completely.
Toss in the oil and lay out in a single layer with no overlap.
Bake at 180°C for 20–25 minutes, turning halfway, watching closely at the end.
Season once they are out, and let them cool to crisp up.