Baked Chili & Lime Sweet Potato Crisps

The reasons we love these veggies crisps

This week, I had the urge to make some vegetable crisps. I had big plans of using a selection of root vegetables like parsnips, carrots and radish. I quickly gave up on that plan once I realised that those root vegetables in question, have different baking speed. I didn’t really fancy going through the hassle of making lots of batches to accommodate. So , as the urge was still there, I set my eyes on sweet potato and sweet potato only.

They are definitely a great swap to your usual bag of crisps. Crispy, freshly made by you and spiced just how you like it ! Now, they definitely don’t replace your daily intake of veggies but they make snacking fun and a bit nutritious (FYI : The heat will make the veggies lose their inherent nutritious goodness).

They take about 25 minutes to bake. Enjoy them with pesto, cream cheese or on their own. Spicy and tangy sweet potato crisps.

The Ingredients

Sweet Potato : Obviously ! However, this recipe will work fine as well with root vegetables, like parsnips or beetroot or classic potatoes. The baking time might needs some adjustments.

Spices & Seasoning: Toss the veggies with your favourite spices & Seasoning. You can get as creative as you want. Keep in mind that the spices & seasoning really make or break the recipe, so choose wisely. Quantities really depend on your preferences and how pronounce you want their flavours to be. Chili Flakes & Lime make a quite hot combination, if you enjoy spicy food ! I like the heat from the Chili and the tanginess of the lime !

Oil : Oil will bring crispiness as well as flavour. It can be as neutral or as flavourful as you’d like. I used a neutral oil ( sunflower oil) because I don’t want the flavour of the oil to overshadow the spices ! Please make sure that your oil is safe to use in the oven at such temperature. (FYI : Read this quite useful article about oil’s smoke point)

Tips & Tricks

  • Thin slices make crispier crisps ! A mandoline is you best friend. If you don’t have one, a very sharp knife does a great job !

  • Your crisps won’t instantly be crispy once you take them out of the oven. Let them cool down a bit and the magic will happen.

  • From the 15-20 minute mark, keep a close eyes on your crisps, they can quickly go from almost cooked to burnt !

  • You can keep your crisps at room temperature for up to 2 days. If they become soggy, just place them again in a warm oven for about 10 minutes at medium temperature !

The Recipe

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Take care and see you next time.


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