Rosemary & Sea Salt Sweet Potato Crisps
Difficulty : Super easy
Preparation time:
10m
Cooking time:
25m
Sweet potato crisps are a brilliant snack! You can try a variety of flavours to add to the sweet potato crisps, this rosemary and sea salt variation is a gorgeous one! They are the perfect savoury snack and will keep you away from store bought potato crisps!
Ingredients
For 2 Serving(s) (
)
Recipe
- 2 Sweet Potato(es)
- 1 tablespoon(s) Coconut Oil
- 1 teaspoon(s) Sea Salt
- 2 teaspoon(s) Dried rosemary
Nutritional Facts (per serving)
- Kcal: 189 kcal
- Sugars (g): 7g
- Carbs: 24g
- Fat: 10g
- Saturated fat (g): 9g
- Proteins: 2g
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Directions
- Heat oven to 180 degrees C/375 degrees F.
- Peel the sweet potatoes and slice them using a mandolin set to 1/8th inch. (or slice them as thinly as possible using a knife).
- Bash the sea salt and dried rosemary together using a pestle and mortar.
- Melt the coconut oil in a saucepan.
- Toss the sweet potatoes in a bowl with the melted coconut oil and rosemary salt mixture.
- Place on a non-stick baking sheet and put into the oven. Make sure not to overcrowd the crisps so use two baking sheets if necessary.
- After 10 minutes, take the baking sheet out and flip the crisps. Place crisps back in for another 10 minutes.
- Take the baking sheet out and place any crisps that are starting to brown on a cooling rack.
- Place the crisps back in for 3-5 minutes or until done (every oven varies in temperature so keep a close eye on the chips so they don’t burn).
- Place all the crisps on the cooling rack and cool a little before serving.
