Who doesn’t like crisps? If your hand’s up, I don’t believe you!
Hubby is a big fan of vegetable crisps. So when I came across Yelena’s Orange Sweet Potato Crisps with Thyme (on her Melangery food blog) I thought both hubby and Nicholas would like them. Take a look at Yelena’s gorgeous photos and try not to drool.
The additional flavours of orange (zest) and thyme work delightfully with the sweet potato (I’m thinking of adding them when I next make sweet potato mash). But if you wanted plainer or easier crisps, you could leave them out.
If you don’t have a mandoline slicer, just make sure you slice the sweet potato as thinly as you can. I always struggle with my mandoline slicer and never get the lovely quick sliding action I see others use on cooking shows. If anyone has any tips for using them, please share!
You need to eat these fairly quickly after cooking them otherwise they’ll start losing their lovely crispiness. Although, I’m sure sticking them back into the oven for a few minutes would crisp them up again.
SWEET POTATO CRISPS
Prep time: 10-15 mins
Cook time: 40 mins
Makes 2 servings
1 medium sweet potato, scrubbed and sliced as thinly as possible into rounds
2 tbsp olive oil
1 tsp orange zest
1 tsp thyme
salt and pepper
Preheat your oven to 160C. Line two oven trays with baking paper.
Mix the olive oil and orange zest together in a small bowl.
Using a pastry brush, brush the trays with about half of the orange oil mixture.
Lay the sweet potato slices on the tray in a single layer and brush with the remaining orange oil.
Sprinkle over the thyme, and salt and pepper.
Bake one tray at a time for about 20 mins until the edges are starting to curl up, and the centre is dry to the touch and golden brown (I let mine cook a bit too long).
Put the tray on a wire rack for the crisps to cool. After a few minutes they’ll become crisp.
Repeat with your second tray of sweet potato slices.