In need of a snack one evening and a lonely sweet potato sitting in my vegetable basket made up my mind to quickly make some ‘crisps’.
Nothing could be easier than thinly slicing a peeled sweet potato using either a mandolin or slicer, tossing in a little olive oil or coconut oil and sea salt and putting in a single layer on a non-stick baking sheet or two.
Bake for about 10 minutes at 375°F before turning over and baking for another ten to fifteen minutes until the ‘crisps’ start to turn brown, removing the ones that brown quicker than the others. They crisp up as they cool on a wire rack and are melt-in-the-mouth delicious. The hard part is leaving them alone until the rest have cooked !
All ovens cook differently, so keep an eye on the crisps so that they don’t burn on the edges.
Serve and enjoy.
For a change, add herbs, pepper or spices to the slices before baking.
There is a very good article here on why the sweet potato is so healthy for you, by Laura Matthews. It can even be counted as one of your 5, 7 or even 8-a-day vegetables whereas the ordinary potato can’t.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.