In life I believe there are obstacles set out in front of us to challenge us and to make us a better person.
One of those obstacles for me is the presence of crisps.
I just like the crunch they give me. However, the major downside of crisps is the effect white potatoes have on my insulin levels which spike and cause me to store body fat.
That urge for crisps though, is there, in the back of my mind and every now and then jumps up and does about 50 star jumps on the part of my brain that controls cravings.
So today I gave in………….not actually pigged out on bags of crisps. I made my own….sweet potato ones that have less affect on my insulin levels and therefore my body fat level too.
Check out these bad boys!!
Sweet Potato Crisps
- 1/2 Sweet potato
- Olive oil
Pre heat your oven to 180 degreesTake a mandolin slicer (watch your fingers because this will hurt if you nick them) or a sharp knife and slice sweet potato into very thin crisps.Place in bowl and mix with a bit of oil, salt and pepper. Get your hands dirty and mix all together so that all the crisps are coated.
Lay on a baking sheet thinly so all the crisps are in one layer.Bake in the oven for about 12 minutes (check after 10 mins…just in case.)Sprinkle again with a tiny bit of salt and there you have it, crunch without the guilt!
A nice little snack that is ok every now and then! WINNER.
- Dust crisps with a bit of chilli power and paprika for a little kick
- Go for a North African inspired crisps by dusting them with Ras El Hanout (a spice blend of cumin, ginger, cinnamon, coriander and a whole host of others.)