Sweet Potato Chilli Chips

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!

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Serves 2

–          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.

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28 thoughts on “Sweet Potato Chilli Chips

  1. It’s so fine to see sweet potatoes taking on so many lively new dimensions. My wife’s become quite a fan.
    To think, when I was growing up in Ohio, they usually came topped with marshmallows.

  2. Hi! That must be really delicious. I love sweet potato and I have read in the past that (and this sounds weird because they are sweeter than potatoes) the carbohydrates they have are actually better for you than the ones in potatoes. Since then I’ve been eating way more sweet potatoes 🙂

  3. These look amazing, and sweet potato is so much more nutritious than normal white potato! I’m definitely going to be giving these a try soon, thanks for the recipe!

  4. Cutting the sweet potatoes in wedges may be the answer to my chips falling apart when trying to remove from the cookie sheet. I usually slice thin trying to get them to crisp up. Thanks for the great tip!

  5. Pingback: Easy Barbecue Pulled Pork with Red Cabbage Slaw | Homemade With Mess

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