Crunchy smoked sweet potato chips
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8 as a side
Coat chunky pieces of sweet potato with cornmeal or polenta and paprika for a smoky, crispy side dish
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 287 | |
| low in | fat | 5g |
| saturates | 1g | |
| carbs | 53g | |
| sugars | 26g | |
| fibre | 8g | |
| protein | 3g | |
| salt | 0.2g |
Ingredients
- 1.5kg (about 7) sweet potatoes
- 3 tbsp vegetable oil
- 2 tsp sweet smoked paprika
- 2 tbsp fine cornmeal or polenta
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Cut 1.5kg (about 7) sweet potatoes into chunky chips and put in a large bowl. Drizzle with 3 tbsp vegetable oil, then sprinkle with 2 tsp sweet smoked paprika, 2 tbsp fine cornmeal or polenta and plenty of seasoning.
- STEP 2
Toss until well coated, then divide the chips between 2 large baking trays lined with baking parchment. Cook for 35 mins until golden and crunchy, tossing halfway through cooking.
Goes well with
Recipe from Good Food magazine, November 2014
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