Recipes
Recipes

Baked sweet potato crisps

These root vegetable crisps are lower in fat that normal crisps - and great for lunch boxes!

These root vegetable crisps are lower in fat that normal crisps - and great for lunch boxes!

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(18 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 2

Cooking Time

Price: 8p per serving

Nutritional Information

Each 72g serving contains

Energy
338kj
81kcal
4%
Fat
1.7g
Low
2%
Saturates
0.1g
Low
1%
Sugars
3.8g
Low
4%
Salt
0.07g
Low
1%
of your reference intake.
Typical energy values per 100g:
469kj/112kcal

Ingredients

1 small sweet potato

1tsp rapeseed oil

Method

1
Preheat the oven to 160C/140C Fan/Gas 3.
2
Peel the sweet potato and slice very thinly (use a mandolin, if you have one). Arrange several slices in a single layer on a double thickness of kitchen roll. Cover with more kitchen roll and press to absorb moisture. Repeat with the rest of the slices.
3
Toss the slices in the oil and bake in a single layer on a tray for 15 mins until the edges start to turn brown, then move to a wire rack to cool and turn crispy. Divide between two airtight boxes.