Rosemary & Sea Salt Sweet Potato CrispsYum
I’m a sucker for a bag of crisps. It’s not the worst vice in the world, but let’s face it; it’s not the best one either. Shop-bought crisps are full of all kinds of nasty additives, most of them are fried, and pretty much all of them are fairly unhealthy.
Here’s where sweet potato crisps come in: not only are these baked, but they’re flavoured with healthy, additive-free seasonings. Sure, they’re just as addictive as their potato cousins, but you don’t need to feel quite as guilty about gorging on a handful of these!
I’m not gonna lie. I made 2 trays of these, which was about 2 sweet potatoes, and not one lasted until the end of the day. They barely lasted long enough for me to photograph them. Still, I regret nothing. They were scrumptious!
It’s worth noting that when I baked these, lots of them cooked at different times. Keep a very close eye, turn them regularly, and be ready to remove those that are cooked before the rest. Otherwise you’ll have some lovely golden crisps, and some shrivelled up, burnt little whisps of crisps – and no one wants that!
These crisps are totally kid-friendly too. You can mix and match your seasonings to suit anyone. Add some smoked paprika for something a bit more BBQ, or try some different herbs if you don’t like Rosemary. Give these crisps your own personal flavour stamp!
- 2 sweet potatoes (washed and dried)
- 2 tbsp Olive Oil
- Sea Salt (to taste)
- Black Pepper (to taste)
- Rosemary (fresh or dried)
- Preheat oven to 190C.
- Slice the sweet potatoes evenly and thinly. Slices should be as evenly sliced as possible, so they bake evenly.
- In a bowl, toss your sweet potato slices in the olive oil, sea salt, black pepper and rosemary. The olive oil and seasonings should be evenly coat each slice.
- Evenly distribute the slices on a baking tray lined with greaseproof paper. The slices should not be too closely packed together, and should not overlap.
- Bake for 10 minutes, flip each slice and bake for another 5-10 minutes. Keep a close eye, as some will cook faster than others! Be prepared to take out any that are browning very quickly.
- Cool before eating. They need this cooling time to crisp up.
- Store in an airtight container (if you don't eat them al first!).