Of which 2.4 g sugars and 1.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Potassium (sweet potato) · Unsaturated fat (olive oil)
Allergens none
Rosemary sweet potato chips
A crispy snack with no frying, ready in under half an hour.
Ingredients
- 2 medium sweet potatoes (400 g / 14 oz) — 200 g each
- 1½ tbsp extra-virgin olive oil (15 g / ½ oz)
- 1 tsp fresh rosemary, chopped (1 g)
- fleur de sel, to taste
- ½ tsp ground black pepper (2 g)
Method
- Wash and dry the sweet potatoes well, without peeling them.
- Slice them into very thin rounds, 2–3 mm thick, with a mandoline or a very sharp knife.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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