- 2 medium sweet potatoes
- 2 tbsp olive oil
- 1/4 tbsp Salt
A few days ago, I went to China town do my regular Asian food shopping. I was very surprised to see purple sweet potatoes which are quite unusual to find in the UK, so I bought a couple of them along with my regular sweet potatoes.
Sweet potatoes come in a variety of colours, white, yellow, orange and purple. Normally the stronger colour it is the better nutritional value it holds. The healthiest would be either orange or purple, with purple containing the most antioxidants (powerful substances that keep you healthy).
Taste-wise, purple sweet potatoes are rich and flavoursome, I would say they taste a bit like wine. They are drier and denser than regular sweet potatoes; delicious baked, roasted or mashed.
I made these sweet potato crisps with a mixture of orange and purple sweet potatoes. You can just use orange ones if you can’t find any purple.
This low-carb snack only requires a very small amount of oil and salt, so you can chow down guilt-free. The crisps were so crispy, light and flavourful, a snack that, once you’ve started to eat it, you won’t want to stop.
Wash and dry the potatoes and then slice them into 2-3mm thin slices, you can use either a mandoline slicer, a sharp knife, a food processor or even a spiralizer (like I did). Be creative with your kitchen equipment! Most thing can be used for much more than their original purpose so get creative!
Toss the sweet potato slices gently with oil and salt in a large mixing bowl, then lay them on a baking tray with foil and grease with olive oil.
Isn’t the lavender colour of the purple sweet potatoes pretty!
Bake for 5-7 minutes, flip and bake for another 3-5 minutes until the slices are crisp on both sides.
Remove the crisps from the oven and let them cool for 10 minutes before serving, it’s best to eat them within an hour or so of baking.
It is not easy to make perfect sweet potato crisps. If the oven temperature is too low or the slices are too thick, your crisps will turn out leathery and chewy. If the oven temperature is too high or the slices are too thin, they will burn. Remember, don’t line your baking tray with parchment paper as it will stop your crisps from getting crispy. Although tricky, once you have mastered the timing and thickness, these crisps are a quick, healthy and delicious snack. Enjoy!
This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.
If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Prep.: 10 mins | Cook: 20 minsIngredients:
- Preheat the oven to 170 ˚C
- Wash and dry the sweet potatoes.
- Slice the sweet potatoes into 2-3 mm thin slices, you can use either a mandoline slicer, a sharp knife or even a spiralizer (how I do it).
- In a large bowl, toss the sweet potato slices with oil and salt.
- Line a baking tray with foil and grease with olive oil.
- Place the sweet potato slices onto the tray; make sure no slices are overlapping each other.
- Bake for 5-7 minutes.
- Rotate the tray and bake for another 3-5 minutes until the sweet potato slices turn crispy but not burnt. (They burn quite fast, so keep an eye on them.)
- Remove your sweet potato crisps from the oven and let them cool for 10-15 minutes before serving.
- Sweet potato crisps are best served within an hour or so of baking.