Sweet Potato Crisps
Those orange beauties are perfect as a snack but I’ll surely be making them for the upcoming party season! Easy, quick and so delicious. They taste amazing with my Mustard Hummus as its sharp pungent flavour pairs well with the sweetness of the crisps.
BTW, to make them you either need great knife skills… or… simply get a mandolin slicer! Just make sure you don’t slice your fingers while you are at it, I have already tried to on a couple of times 😉
Equipment: oven, roasting tray, baking paper, mandoline slicer.
Prep time: 10 min
Cooking time: 20 min
- 2 Sweet potatoes
- Rapeseed oil
- Salt to taste
1. Preheat the oven to 220°C.
2. Wash and peel the potatoes. Slice them into 1-2 mm slivers.
3. Lay a roasting tray with baking paper. Using a silicon brush, paint it with rapeseed oil. Spread the potatoes on top in a single layer. Make sure that they do not lay on top of each other as this will not produce the crispiness you might be looking for. Brush them with rapeseed oil on top.
4. Roast for 20 minutes or until golden, turning where necessary. Take out of the oven and place aside. Serve them with a pinch of salt, preferably cold.