Sweet potato chips

Sweet potato chips

By
From
The Potato Cookbook
Serves
6-8 as a snack

These sweet potato chips are deliciously moreish and so easy to make. Eat them as they are or serve with your favourite dip. Guacamole anyone?

Ingredients

Quantity Ingredient
4-5 long thin sweet potatoes, about 500 grams
2 tablespoons olive oil
1/2 teaspoon sea salt flakes, plus extra to serve
1/2 teaspoon cumin
1/4 teaspoon freshly ground black pepper

Method

  1. Pour 500 ml of cold water into a large mixing bowl.
  2. Peel the sweet potatoes and cut them into thin slices, about 2 mm. Drop the slices into the water, turning them to ensure they aren’t stuck together. Leave the slices in the water for 60 minutes, then rinse and drain in a colander. Dry the slices well on paper towel.
  3. Meanwhile, preheat the oven to 150°C and line 3 baking trays with baking paper.
  4. Combine the olive oil, sea salt flakes, cumin and pepper in a large mixing bowl. Tip in the sweet potato slices and toss, using 2 forks, until they are coated in oil. Place the slices on the baking trays, ensuring they are not overlapping.
  5. Bake for 20 minutes, then turn the chips over. Swap the trays around when you return them to the oven. Start checking the chips every few minutes after a total of about 40 minutes in the oven. The edges will darken and they should feel crisp or almost crisp when they are done, about 40–50 minutes (they will crisp up further as they cool on the trays).
  6. When cool, put the chips into a serving dish, sprinkle with extra sea salt flakes and serve.
Tags:
Potato
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