Filter
Reset
Sort ByRelevance
Kahlista
Sweet potato crisps with rosemary and sea salt
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 180ºC. Cover a baking sheet with parchment paper and brush the paper with a brush of oil.
-
Scrape the sweet potatoes into wafer-thin slices. This is the fastest with a mandolin or cheese slicer.
-
Place the slices next to each other on the baking sheet and brush them with oil. Sprinkle with coarse sea salt and dried rosemary and roast the crisps for about 20 minutes in the oven.
-
Serve immediately hot or let cool. These sweet potato crisps are delicious as a side dish or snack with lemon or chili mayonnaise or with a dip of cottage cheese with grated Parmesan cheese.
Blogs that might be interesting
-
15 minSnackmilk, pounded sprinkles, White chocolate, marshmallow, cocoa powder,white chocolate with anise and marshmallows
-
15 minSnackmango, banana, Kiwi, lime, orange juice, ice Cube,tropical fruit smoothie
-
10 minSnackself-raising flour, ginger powder (djahé), light brown caster sugar, butter, ginger syrup, egg yolk, ginger chips,Ginger biscuits
-
45 minSnackmilk, egg, sugar, cinnamon powder, deep-fried raisin bun, butter, milk, whipped cream, vanilla bean, cornstarch, egg yolk, sugar,oliebollen-French toast with vanilla sauce
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it