You can’t beat great chips, and these are pretty great chips! I don’t own a deep fat fryer and never before now quite got sweet potato chips right, as they often go quite soggy. The secret I found with these is to cook them on their skins and then leave them along. When you try and turn these chips before they are ready they will often squash and break, so just leave them be and let them do their magic!
– 2 sweet potatoes – cut horizontally into wedges
– 1 tbsp soy sauce
– 1 tbsp corn oil
– Salt and pepper
– ½ tsp chilli flakes
– 1 tsp cumin
Preheat the oven to 200’C
Toss the sweet potato in all the other ingredients until well coated
Place on a baking tray, skin down and roast for 30-40 minutes, depending on how crispy you like them and the size.
Give one last twist of the salt before serving and enjoying with some lemon mayonnaise.