Cheesy Sweet Potato Crisps - adapted from How Sweet Eats
2 medium sweet potatoes, peeled and washed
2 egg whites
3/4 cup Parmesan cheese
1/2 tsp crushed black pepper
Preheat oven to 4oo degrees. Spray a baking sheet with nonstick spray.
Chop sweet potatoes and pulse them in a food processor until they are grated. Squeeze the moisture out of the sweet potatoes for a few minutes using a paper towel or towel.
Add sweet potatoes, egg whites, cheese, and pepper in a large bowl. Mix until well combined. Scoop 1 tablespoon of mixture on to baking sheet. Press down as thin as possible. Repeat with remaining sweet potato mixture. Bake for 20 - 30 minutes, or until sweet potatoes are crispy and brown around edges. Sprinkle lightly with sea salt.