Sweet Potato Crisps

Servings: 4 as a snack

Timings: 10 mins prep, 25-45 mins cooking

Why not try an alternative to shop bought? I can’t pretend its the same but the combination with the spiced oil and the knowing exactly what goes into your crisp makes this a yummy and worthwhile healthy choice. If you want them a little more crispy and less healthy you can add some extra plain oil of choice, we’d recommend coconut but you could use sunflower


20-30g Pepper Spiced coconut oil (substitution below)

1 medium or large sweet potato


A little bit trickier to make in that you need to make sure you slice the potatoes thinly and evenly to help them crisp and cook uniformly

Set the oven to 180 degrees, wash the sweet potato and dry. Slice evenly and dry

Melt the oil for a minute or two in a heat proof bowl, then add the potato slices and mix to evenly coat. When oven is to temperature, arrange the slices without overlap in preheated roasting tin

Cook for 25-45 minutes turning them half way through (ovens vary so you may need less or more time)

Finish by adding salt and pepper to taste