Baked Sweet Potato Crisps. A healthier alternative!
So I’ve been making baked sweet potato crisps lately, but there have been a few bumps on the road finding the perfect way to make them. The first batches I made got dark brown, almost burnt and they just tasted blah. And after few trials I believe I found the best way to make sweet potato crisps and one of the secrets of making baked sweet potato crisps.
It’s all about the temperature. I’ve found that when making sweet potato crisps it’s important not to have the oven too hot, otherwise they burn easily. But by baking on a lower temperature for longer prevents burning and instead you end up with lovely crunchy crisps!
But temperature is not the only important factor to take into consideration when making baked sweet potato crisps.
The thickness of the crisps is also very important. You don’t want them too thin, but not too thick! And you want an the slices to have an even thickness.
The best way to slice the sweet potato to make these crisps is to use a mandolin. The mandolin is probably one of the best (yet one of the scariest!) tools to have in the kitchen! If you don’t have one, invest buying one! The mandolin will slice the potato in perfectly thin slices that are even in thickness and it takes no time at all. Just remember, if using a mandolin, watch your hands!
Another thing to bare in mind when making sweet potato crisps is that when you lay the slices out on the tray, make sure they don’t overlap. If they do, they won’t crisp up.
I’ve also tried soaking the sweet potato before baking them of, as that’s the key to make perfect baked sweet potato fries. In this case though, the difference was not massive. Soaking them yields a sliiiiiiightly more crispy crisp, but if you skip the soaking part, you will still get crispy crisps!
- 1 sweet potato
- 0.5 tbsp olive oil
Preheat the oven to 150°C
Slice your potato with a mandolin or with a sharp knife into thin slices.
Soak the potato slices in cold water for 10 minutes* (optional but helps crisp them up) Remove water and pat dry.
Place the potato slices in a bowl.
Add the olive oil.
Line a baking tray with greaseproof paper.
Arrange the sweet potato slices on the tray, making sure that they're not layered or touching each other.
Bake in the oven for 45-60 minutes until they've curled up and cripsy. Remember to flip them over a couple of times.
**If they start to turn brown, remove them from the oven even if they're not cripsy, as they will continue to crisp up once out from the oven.
These baked sweet potato crisps are
- A healthier alternative to store bought crisps!
- Rich in Vitamin A, good for skin health and immune system
- Good source of collagen boosting vitamin C.
- Provides you with vitamin B5 which is important for energy production and vitamin B6, which is important for the production of serotonin!
- Low fat
- Nut, soy, egg and dairy free