Cheesy Sweet Potato Crisps

I had made these for a party and they were a huge hit–they are pretty simple to make and a healthy alternative to some greasy appetizers.


2 sweet potatoes
1/2 cup liquid egg whites
1/2 cup mozarella cheese (I used Rice brand- dairy/gluten free)
1/2 teaspoon rosemary
1/4 teaspoon pepper


Preheat oven to 425.
Spray the baking sheet with non-stick spray.
Peal sweet potatoes.
Grate sweet potatoes and then squeeze the moisture from them. (I just used my hands to press out the liquid.) The more moisture you remove, the crispier they get in the oven.
After you grate sweet potatoes--add the egg whites, cheese, pepper, and rosemary to the the mix.
Mix all ingredients together until the mixture is well combined.
Scoop out potato mixture on the baking sheet. (I used an ice cream scoop.)
Press sweet potato mixture as thin as possible. Repeat until potatoes are gone.
Bake for 25-30 minutes or until potatoes are dark around the edges and crispy.

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