Sweet Potato Crisps
Wash the sweet potato, and pat dry – do not peel
Pre-heat the oven to 210C, 415F, Gas mark 7
Slice into very fine slices using a vegetable peeler or mandolin onto kitchen paper to absorb any moisture. Cover with kitchen paper and pat well.
Lay out in a single layer on a non-stick baking tray. Season with a pinch of salt and lightly spray with oil spray.
Bake in the oven for 8-10 minutes until crisp
Remove from the oven and cool on a wire rack. When cold place in bowls and serve.
Serves 2 as a snack
Prep time: 5 minutes
Cooking time: 10 minutes
of which sugars: 5.7g
1 large sweet potato – approx. 200g
Pinch of sea salt
Rapeseed oil spray