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Sweet Potato Chips

These sweet potato chips offer an a nice alternative to the classic chip. A great excuse to try our Hot and Sweet Chilli Sauce or our Sweet Curry sauce. Once you have perfected making these chips you will make them over and over again. Served as we suggest they are irresistible.

GB Sauce Sweet Potato Chilli

INGREDIENTS

Sweet potatoes. at least one per person.
Rapeseed oil. A couple of tablespoons or so.
Salt, pepper and spices. Try cumin, or cayenne pepper, paprika. It’s up to you!

PREPARATION METHOD

Preheat the oven to 200 degrees C. Peel the sweet potatoes and cut them into long pieces to make boat shapes.

Toss the uncooked chips into a mixing bowl or just onto your baking sheet. Sprinkle with your spice and a few tablespoons of the rapeseed oil, enough to lightly coat the chips. Season with salt, pepper.

Pour the chips directly onto a non-stick baking sheet for best results. Arrange your chips in a single layer and don’t overcrowd, otherwise they will never crisp up.

Bake for 15 minutes, then flip the chips so they can cook on all sides.

Bake for 10 to 15 more minutes, until they are crispy. You’ll know they’re done when the surface of the chips change to a puffed up texture. It’s essential to bake them long enough, otherwise they won’t be crispy. Don’t worry if the edges are a little bit brown, they will taste more caramelized than burnt.

A great excuse to try our Hot & Sweet Chilli Sauce