If you are trying to lose weight but don’t want to give up snacks, these low-calories crisps are a healthier, more nutritious alternative. We’ve tested them with and without both oil and salt, and you really don’t need either. They are low-fat, low-sodium as well as low-calorie.
They couldn’t be easier to make, and you don’t need any fancy equipment. Just a peeler and some parchment paper.
The key to making these sweet potato crisps perfectly every time is:
- Use a peeler to get thin slices: thin slices cook and dry-out quickly, making them really crispy
- Cook on a low heat: this helps remove the moisture without them burning
They will keep their crunch in an airtight container.
Sweet Potato Crisps
Low-calorie, low-fat, low-sodium snack
Equipment
- Vegetable peeler
- Parchment paper
Ingredients
- 1 large sweet potato
Instructions
- Heat the oven to 140 C (fan) and line a couple of large baking trays with parchment paper.
- Remove the skin from the sweet potato using the peeler. You can leave the skin on if you prefer, but be sure to wash and dry the skin thoroughly.
- Peel slices off the sweet potato and place them on the parchment paper lined trays.
- When the trays are full, place in the oven for 25 minutes. Check after 15 minutes and turn over if needed. After around 25 minutes, remove from the oven and leave to cool. Store in an airtight container when cool.