Sweet Potato Chips
Healthy homemade crispy sweet potato chips / crisps. Vegan and gluten free.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Snack
Cuisine: Australian
Diet: Gluten Free, Vegan
Servings: 4 people
Calories: 54kcal
- 1 Sweet potato large (any colour is fine)
- 2 tablespoon Olive oil or your preferred oil
- 1-2 pinch Salt
Preheat oven to 220 degrees Celsius (428 degrees Fahrenheit)
Slice up your 🍠 sweet potato as evenly and thinly as possible
Place sliced up sweet potato into a mixing bowl and add olive oil and salt and mix well, evenly coating sweet potato
Line your baking tray with baking (parchment) paper
Layout slices on lined tray - do not over lap any slices
Bake in an oven until golden brown.
Slices should be thin and not thick, around 2mm in thickness max
Keep a close eye on the sweet potato slices whilst baking as some will bake faster than others.
Pick out the baked ones and place on a wire rack to cool.
Turn the slices over once or twice until golden brown.
If you don't have a mandolin*, try using a peeler. A really good (sharp) mandolin however will make the world of difference; they are faster to work with.
Keep the oven as hot as possible
Best eaten fresh
I hope you enjoy these crisps, they are great on their own or you could use them to dip into your favourite dip.
Serving: 120g | Calories: 54kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 103mg | Potassium: 190mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8031IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg