orange crisps

DfDairy free
EfEgg free
GfGluten free
NfNut free
Share This Recipe
orange crisps

The trick with these tasty orange chips is to dry them out in a low-temperature oven before returning them to turn crispy and golden. They make a lovely, nourishing alternative to store-bought potato crisps.

Leaving the skin on means extra fibre and goodness.





1 large sweet potato, skin on

½ jap pumpkin, seeded, skin on

Olive oil spray


Preheat oven to 120C (100C fan). Line 2-3 large baking trays with baking paper.

Using a sharp knife, slice sweet potato and pumpkin into 2-3 mm slices.

Arrange in a single layer on prepared trays. Bake in preheated oven for 1 1/2 – 2 hours or until almost dry.

Lightly spray with olive oil. Increase oven temperature to 200C (180C fan). Return to oven for 5-10 minutes until golden and crisp.