Sweet potato crisps

    (7)
    40 min

    Use a spiraliser or mandolin to slice sweet potatoes into thick crisps, then season and baked into a delicious snack the whole family will enjoy!


    8 people made this

    Ingredients
    Serves: 4 

    • oil or cooking spray
    • 2 sweet potatoes
    • 1 teaspoon seasoned salt, or more to taste

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease 2 baking trays with oil or cooking spray.
    2. Make a lengthwise cut partway through the middle of each sweet potato.
    3. Cut potatoes into thick crisps using a mandolin or the slicer attachment on a spiraliser. Arrange crisps on the baking sheets. Spray with cooking spray. Season both sides with seasoned salt.
    4. Bake in the preheated oven until edges start to curl, 20 to 25 minutes. Season with more salt. Let cool until crisp, about 10 minutes.

    Tip:

    Try coconut or avocado oil cooking spray.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    1

    07-26-16 ~ YUM! I don't have a spiralizer with attachments, so I used my mandolin to slice the sweet potato. I loved the taste of these and the ease of making them. Mine took about 30 minutes of baking time before resting/cooling for 10 minutes. Great recipe that I will be using again! Thanks CCM for sharing your recipe. It is a keeper!  -  26 Jul 2016  (Review from Allrecipes US | Canada)

    by
    0

    they kept drying out and not getting crispy. I bumped up the temp and time and it still did nothing. But they were still good.  -  18 May 2018  (Review from Allrecipes US | Canada)

    by
    0

    Loved these! I'm following the paleo diet, so I used melted coconut oil instead of spray and flipped them once through the cooking process. You do have to watch them if they aren't all exactly the same thickness, otherwise some will burn, so I just removed them as they started to brown. They turned out perfectly crispy! I will be making these again and again!  -  17 Feb 2018  (Review from Allrecipes US | Canada)