- Medium
- 60 min
- 4 serv.
- 4 synergies
- Fully in season
Wafer-thin slices of sweet potato, briefly soaked to remove starch and then oven-baked until crisp. Fragrant with rosemary, lightly smoky from paprika, with a gentle natural sweetness you don't get in regular potato chips.
Replaces: Pringles, Lay's Sweet Chili, deep-fried potato chips
That addictive chip-crunch you know from the tube, but made from orange sweet potato instead of reconstituted potato flour. The edges darken to deep brown and go brittle, the middle stays slightly sweeter and chewier; rosemary and paprika build a savoury layer on top of that natural sweetness. Eat them by the handful, or dip them in a yoghurt dip with lemon and chives.
Why better: No sunflower oil at fryer-bath temperatures, no flavour enhancers, no potato-flour matrix. Instead intact vegetable slices with a light coat of olive oil. Sweet potato is naturally rich in beta-carotene (provitamin A); vitamin A contributes to the maintenance of normal vision and to the normal function of the immune system (EU 432/2012).
- 40
- min prep
- 20
- min cook
- 60
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Paprika powder (sweet) 
Olive Oil 3x better carotenoid absorption with fats
Technical: Paprika powder is extremely rich in carotenoids: beta-carotene, capsanthin and cryptoxanthin. These are all fat-soluble with only 5-10% absorption without fat. Olive oil or butter create micelles increasing absorption up to 3x. Additionally, vitamin E from olive oil protects carotenoids from oxidation.
What does this mean for you? Always briefly fry paprika powder in oil or butter before adding liquid. This activates the color and increases vitamin absorption up to 3x — the basis of Hungarian goulash.
Skin & HairImmune System
Rosemary Olive Oil Carnosic acid + oleocanthal for Mediterranean bioactive action
Technical: Rosemary's carnosic acid and carnosol are fat-soluble diterpenes with powerful antioxidant action. Olive oil's oleocanthal modulates COX signal transduction. Together they provide the 'Mediterranean diet effect': broader bioactive action than each ingredient alone.
What does this mean for you? Rosemary in olive oil is a powerful Mediterranean duo — use it as a marinade or roast vegetables with it for maximum flavor and antioxidant absorption.
Anti-inflammatoryHeartFocus
Sea Salt Olive Oil Minerals + polyphenols for cellular balance
Technical: Sea salt's sodium is essential for the sodium-potassium pump (Na+/K+-ATPase) that regulates every body cell. Olive oil's oleuropein and hydroxytyrosol provide antioxidant protection for cell membranes. The combination supports cell integrity: sea salt regulates ion balance, olive oil protects the membrane. In Mediterranean cuisine, coarse sea salt + olive oil is the most basic flavor profile.
What does this mean for you? Freshly ground sea salt with extra virgin olive oil is the simplest and most nutritious finishing of any dish. The combination provides the basic needs of your cells: minerals for function, polyphenols for protection.
HeartGeneral Wellness
Sweet potato (orange-fleshed) Olive Oil Essential for beta-carotene absorption
Technical: Sweet potato is the richest beta-carotene source at 11509μg/100g. Beta-carotene is converted to retinol (vitamin A) by β-carotene-15,15'-dioxygenase, but must first be absorbed via fat micelles. Olive oil increases absorption 3-5x. Without fat, conversion efficiency is only 3:1 (μg carotene:μg retinol); with fat 12:1.
What does this mean for you? Always serve sweet potato with oil or butter. Eating it 'dry' is a missed opportunity — you lose most of the vitamin A. A little fat makes a huge difference.
FocusImmune System
Ingredients (5)
+3 more ingredientsInstructions
- 1 Preheat the oven to 180°C (fan). Line two baking sheets with parchment paper.
- 2 Peel the sweet potato and slice with a mandoline into very thin rounds of about 2 mm. A sharp knife works too, but a mandoline gives far more uniform slices — essential for even baking.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 3 days in fridge