Crisps and sitting around, a cold weather lazy delight
Made from baked sweet potatoes, these crisps are a true healthy one, as sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene, vitamin C, B6, manganese and potassium. Sweet potatoes are one of those gifts of nature that are harvested from summer to autumn, until just before the first frosts. It is not of the nightshade family, so for those with fructose diet limits, this is a good one.
Sweet Potato: Ipomoea batatas (Convolvulaceae, variety in the images above)
Annual: plant outdoors in full sun after last frost and harvest before first frost
Native to: Central and South America
Potential health benefits: complex carbohydrates, dietary fiber, beta carotene, vitamin C, B6, manganese and potassium
Good planting companion: Marigold
Bad planting companion: Beets, carrots, potatoes
This tuber is crisp by nature, making it easy to slice very thin with a mandolin.
Sweet potato crisps
1 medium sweet potato (it makes lots of crisps)
1 Tbsp olive oil
1 tsp cayenne pepper (optional*)
Salt to taste
Preheat the oven to 200° C
Peel and then slice the sweet potato with a mandolin, set to thin, about 1 mm. Put the sweet potato slices in a bowl and toss around with the olive oil, salt and cayenne pepper*. Lay out the sweet potato slices over parchment paper on a baking tray and pop in the preheated oven. Bake for 10 to 15 minutes and then turn them over to finish them off for a few more minutes. Be sure to keep an eye on them so that they do not burn.