Sweet potato crisps
Sweet potatoes are a complex carbohydrate made up of different sugar molecules. For this reason, they take longer for your body to break them down than simple carbs. This means they release ‘energy’ into the body a lot more slowly than potatoes do, and so effectively you get a lot more value out of them! They also contain tryptophan and vitamin B6, which are used by the body to make the brain chemical serotonin, which is known to induce sleep along with having numerous other health benefits, such as combatting migraines. All in all, they’re a great alternative to shop-bought salty, processed crisps!
- 3 sweet potatoes
- 2 tbsp olive oil
- 1/2 tsp cayenne pepper
- sprinkling of sea salt
- To start, preheat the oven to 180°C.
- Then peel your sweet potatoes and finely slice them, so they’re no more than a couple of millimetres thick (this is a lot easier if you have a sharp knife!)
- Pat them dry of any excess moisture and spread them over a baking tray or dish.
- Drizzle over the olive oil and sprinkle with the cayenne pepper and sea salt. Turn them over so they are all coated on both sides.
- Bake for 10-15 minutes, until they are crispy.
- To finish, take out and leave to cool.