Thursday, 27 September 2012
Sweet Potato Crisp
A healthier option
Oven-baked Low-fat Sweet Potato Crisp
All you need to do is thinly slice the potatoes. To do this you can use the food processor or if you're feeling lucky, the mandolin yields better looking slices.
Preheat the oven to 100C
Spread the sliced potatoes thinly on a baking tray.
Lightly spritz some canola oil onto the potatoes, making sure all side are thinly coated with oil.
Bake for 45-60 minutes until crispy and golden brown, checking and turning the slices ever so often to prevent any soggy bottoms (now, we don't want that, do we!)
Once baked, sprinkle with some sea salt and your favourite herbs and/or spices. In this instance, I'm using ground cumin.