These homemade low-fat crisps are definitely saving us from the munchies

We can't stop ourselves.

I can eat healthy all day long but, if I get the sniff of a crisp or I spy a co-worker in the office grazing on what looks like one – that's it, I'm gone. So I came up with this plan. I'll make proper crisps, but the healthy type, so I no longer have to give in to the store-bought crud. Your sweet potato reinvented here: Ingredients 2 sweet potatoes 3 tbsp salted vegetable bouillon 200 ml hot water Method

1. Wash and slice the sweet potatoes thinly, with the skin on (the best bit). 2. Blend the vegetable bouillon with the hot water. 3. Coat the sliced sweet potatoes in the bouillon. 4. Place the sweet potatoes at the lowest possible setting in your oven and dry those babies to crispy perfection (you may also use a dehydrator, if you possess such a cool gadget).

Recipe is taken from RAW by Bernadette Bohan.