Baked sweet potato crisps

Baked sweet potato crisps


8 people made this

About this recipe: I love crisps but now days if you look at the ingredients, you don't really know what you're eating. Here is a healthier alternative and it's only 3 ingredients! The best bit is it is baked, not deep fried. Takes effort and patience but the end result is delicious and healthier. Try it and leave a review. Warning, very moreish!

Makes: 2 portions

  • 1 sweet potato
  • extra virgin olive oil
  • Himalayan pink salt

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat the oven to 160 C / Gas 2/3.
  2. Wash and peel the potato. Once peeled, use a peeler or slicer to peel thin slices. It's ok if it's all different shapes and sizes.
  3. Line a plate with kitchen paper then place the slices on top. Put another sheet on top and pat a little (the idea is to get as much moisture out so they are not wet).
  4. Transfer to a bowl and drizzle a little oil on top and with your hands, give a good mix so that all the slices get a little coat. Also sprinkle a little salt, only a little as you don't want to overpower the flavour of the potato.
  5. Place the potato onto a baking tray lined with baking parchment. Try and spread the slices so they are in one layer this will help them bake evenly.
  6. Bake in the preheated oven until golden brown. Once in the oven it is important to keep an eye as some slices will brown quicker that others. Once you see the edges start to curl and brown, it's time to turn the slices over. Pick out the ones that look done and leave the rest for a bit longer. It's ok of they don't feel crunchy as they get crispier when they cool down. Now enjoy guilt free crisps.


Makes about 2 portions. Can also be done with parsnips. May take a little practice but definately worth it.

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Reviews (1)


Made these last night. Didn't have pink salt but used regular salt. They were great and I will be making them again soon - 21 Jul 2016

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