Got a crisp craving but trying to cut down on fat? Maybe you don’t want the salt and inevitable bloating that come from traditional processed crisps. Well these roasted butternut crisps are what you want! Far lower in fat than their traditional counterparts, they also have a touch of delicious crispy sweetness.
Roasted butternut crisps
- 1 medium butternut, peeled, seeded and thinly sliced
- olive/avocado oil, for brushing
- sea salt, to taste
Preheat the oven to 180°C. Line a baking tray with baking paper.
Brush each slice of butternut all over with the oil and lay out on the baking tray. Sprinkle with the salt and bake until crisp, about 30 minutes. You will need to turn them during cooking to crisp all sides.
Serve immediately, with extra salt for sprinkling.
Cook's tip: Instead of butternut you can use sweet potatoes. Use 1 medium sweet potato per person. Do not peel them, simply scrub thoroughly and slice thinly, then follow the same steps as you would for butternut crisps.