Sweet Potato Crisps
This recipe takes some time, but is well worth the wait. Crispy sweet potatoes are a great allergy-friendly snack and it’s super satisfying to make your own crisps from scratch rather than just tearing open a store-bought bag half-full of air. Most of the sweet potato nutrients are preserved when you keep the skin on, so be sure to buy organic.
2 Organic Sweet Potato
2 tbsp Olive Oil
Preheat the oven to 120ºC (250ºF).
Use a mandoline or food processor to thinly slice your sweet potatoes.
Drizzle with olive oil and toss to coat.
Spread out in a single layer on a baking sheet and sprinkle with salt.
Bake for 1 hour.
Flip the crisps and bake for one more hour on the other side.
Allow to cool completely before serving.