top of page
Sweet Potato Crisps
Sweet Potato crisps.jpeg


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

Per portion

Calories: 108

Fat: 1.3g

Saturates: 0.2g

Carbs: 21.3g

 of which sugars: 5.7g

Fibre: 2.4g

Protein: 1.2g

Salt: 0.6g


  • 1 large sweet potato – approx. 200g

  • Pinch of sea salt

  • Rapeseed oil spray

Vegan friendly

bottom of page