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!
(18 votes)
Cook: 20 Mins
Serves: 2
Price: 8p per serving
Nutritional Information
Each 72g serving contains
Energy
338kj
81kcal
338kj
81kcal
4%
Fat
1.7g
1.7g
Low
2%
2%
Saturates
0.1g
0.1g
Low
1%
1%
Sugars
3.8g
3.8g
Low
4%
4%
Salt
0.07g
0.07g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
469kj/112kcal
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.