Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, sweet potato crisps. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
¼ small sweet potato, ½ tbsp olive oil. Sweet Potato Crisp. this link is to an external site that may or may not meet accessibility guidelines. Plus, making sweet potato chips at home allows you full control of chip thickness, fat content, and Sprinkle the chips lightly with Diamond Crystal® Kosher Salt.
Sweet potato crisps is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Sweet potato crisps is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook sweet potato crisps using 4 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sweet potato crisps:
- Prepare 2 medium sweet potatoes
- Prepare to taste Salt
- Make ready Cayenne pepper
- Take 1/2 tbls vegetable oil
Finely grate sweet potatoes into a bowl. HOW to MAKE SWEET POTATO CRISPS Welcome to another video, today we are making sweet potato crisps! Cooking with vegetables is probably one of my favourite. Wash and peel your sweet potatoes.
Instructions to make Sweet potato crisps:
- Slice the sweet potatoes using a potato slicer.
- Soak the sweet potatoes in water for atleast 30 minutes. Remove from water, pat dry using a paper towel and set aside
- Mix the spices and oil to the sweet potatoes, until well coated
- Pre-heat your airfryer at 180 degrees (Celsius) for 2 minutes, reduce temperature to 160 degrees and add the potato slices and cook for 10 minutes
- Remove from airfryer and allow to cool completely. Store in air tight container to keep fresh.
Drain excess oil on paper towel. Bowl of Healthy Snack from Vegetable Chips, Crisps. Hand cooked mixed vegetable crisps from parsnips, sweet potatoes, beetroot and carrots. For the sautéed sweet potatoes, heat the butter and olive oil in a frying pan over a medium heat. Sprinkle over the amaranth and coriander leaves and place one sweet potato crisp on top of each.
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