Cheesy Sweet Potato Crisps – Carrots ‘N’ Cake


Baby, these are worth it… Cheesy Sweet Potato Crisps!

Have you ever gone over your fat goals?

Was it worth it?

I hope so! Because if I’m going to eat more than my recommended fat (or protein or carb) goals, it had better be worth it. And trust me, few things are.

But these Cheesy Sweet Potato Crisps? Totally worth it!

For most people, fat is one of the easiest things to go over. It’s a real struggle. Maybe because typical fat macro goals are set too low? Maybe because butter is just too good? Who knows? Fat is, however, totally necessary for keeping your lady hormones healthy.

In reality healthy fat sources like avocado, nuts, and salmon, not only give your body energy, they help protect your organs, keep your body warm, absorb nutrients, and produce important hormones too. Going too low in fat can actually have harmful effects on your body. Plus, it’s miserable avoiding all the good things in life. Isn’t it?

Does eating foods with fat make you feel full? Does eating foods with fat make you feel healthy and energized? Does eating foods with fat help you feel more balanced and focused? Well, maybe your body is trying to tell you something! *wink wink*

I want to remind you that macros should guide your decision, not dictate them. So long as you’re not dieting for a competition or watching your intake to reverse harmful health conditions, going a smidge over on your fat from time to time, is usually not a problem. And like I said, these Cheesy Sweet Potato Crisps are so worth it!

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Scale

Ingredients

2 medium sweet potatoes

1/2 cup liquid egg whites (or X egg whites)

1 cup fresh Parmesan cheese

1/2 teaspoon rosemary

1/4 teaspoon pepper


Preheat over to 425. Set a wire rack on top of a baking sheet. Spray rack with non-stick spray.

Peel sweet potatoes.

Grate sweet potatoes and then squeeze the moisture from them. I just use my hands to press out the liquid. The more moisture you remove, the crispier they get in the oven.

To the grated sweet potatoes, add the egg whites, cheese, pepper, and rosemary. Mix until combined.

Scoop out the potato mixture and set on a wire rack. (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.



Nutrition

  • Serving Size: 4
  • Calories: 154
  • Fat: 6
  • Carbohydrates: 13
  • Protein: 12



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