These crisps are an ultimate snack for every party, barbecue or picnic. Your guests will love it, trust me! These mouthwatering crispy, sweet and salty rounds with an unique piney flavour from the rosemary just melt in your mouth and you really can’t stop eating them! But no fear, they are much healthier then their regular potato cousins.
These starchy, energy-rich vegetables are packed with anti-oxidants, beta-caroten, have lower GI index then other starchy vegetables and extremely good for keeping your hormones balanced. No wonder they are a popular food of every regular gym goer, especially for those who would like to shed some extra fat.
You can make these crisps in batches but just keep in mind that they might lose the crunch. It will take a little bit of time to cut and bake, but you will not regret any time spent preparing them as they are just amazing.
– 2 large long sweet potato
– 1-2 tsp dried rosemary
– 1 tbsp extra virgin olive oil
– 1 tsp pink rock salt
Pre wash and dry your potatoes, leave the skin on and slice them into a not too thin or not too thick slices. Put them into a mixing bowl, coat them well with the olive oil and salt. Lastly add the rosemary. Pre heat the oven to 100 degrees celsius, or as low as it will allow you. Put the coated sweet potato rounds onto the baking tray, they can be touching but not overlapping. Place the tray of sliced and coated potatoes into the oven and bake for about an hour, turning them once during the cooking time. After an hour increase the temperature to 140 degrees and bake for another 15 minutes,depending on the thickness of the potatoes or power of the electricity this may be longer. Once they start to curl, but they are not wet anymore take them out and leave them to cool for about 5 to 10 minutes. Serve immediately with your favorite dip.