orange crisps
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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.
Ingredients
1 large sweet potato, skin on
½ jap pumpkin, seeded, skin on
Olive oil spray
Method
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.
