Sweet potato chips

Salty and sweet, these crisp golden chips make a fun change from potato wedges.

Preparation Time
15 minutes

Cooking Time
10 minutes

Ingredients (serves 8)
450g small orange sweet potatoes (kumara), peeled
Vegetable oil, to deep-fry
Chicken salt

Method - Fry
Use a vegetable peeler to slice the sweet potatoes lengthways into thin ribbons. Line a large baking tray with 2 layers of paper towel. Add enough oil to a large saucepan to reach one-third of the way up the side of the pan. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds).

Add one-quarter of the sweet potato to the pan and cook for 1 minute or until crisp. Use tongs to transfer to the lined tray. Repeat, in 3 more batches, with the remaining sweet potato, reheating the oil between batches.

Method - Oven bake
Use a vegetable peeler to slice the sweet potatoes lengthways into thin ribbons. Place on wire rack and spray with olive oil. Place in pre heated oven at 180d and bake for 15 mins or until browned.

Add one-quarter of the sweet potato to the pan and cook for 1 minute or until crisp. Use tongs to transfer to the lined tray. Repeat, in 3 more batches, with the remaining sweet potato, reheating the oil between batches.

Place the chips in a large serving bowl. Season with chicken salt and serve.

Time plan tip: Make this recipe 1 hour before serving.