How many of you hated sweet potato as a child? I’ve never been a fussy eater, but man, did I pull a ‘yeugh’ face the first time I tried the sweet spud. My little uncultured tastebuds couldn’t comprehend that something that was supposed to be savoury tasted subtly sweet. And the orange colour threw me off completely.
My tastebuds have matured significantly since then, and I can now say that I enjoy sweet potatoes as much as any ordinary ‘tato. So much so that baked sweet potato chips are now my go-to potato chips to make at home. I find them to be fluffier and more flavourful than ordinary chips, and they look really pretty on a plate!
Baked instead of fried, these sweet potato chips are a quick and easy carb’ to go alongside any dinner. The low-to-high baking temperature gives them a fluffy centre and a dark, crispy skin – the perfect texture of any baked potato! I prefer to use the orange sweet potato because I like the colour, but you can also apply this recipe to the white-skinned sweet potato or just an ordinary spud.
Baked Sweet Potato Chips
- 1 large sweet potato
- drizzle of cooking oil
- salt and pepper
- 1 tsp chilli flakes
- 1 tsp garlic flakes
- 1 tsp paprika
- ¼ tsp ground ginger
Preheat oven to 170°C and prepare a wire grid over a baking sheet
Wash sweet potato thoroughly then cut into chip-size pieces. (The actual size is left up to you. You can do shoestring fries or thicker wedges)
Add potato chips to large bowl or baking tray, and drizzle with enough oil to coat. Sprinkle over spices, and toss until the chips are well-spiced
Spread chips over the baking grid, making sure they don't overlap and have enough space between them. Bake chips for 10 minutes, then turn oven up to 200°C and bake chips for a further 20 minutes, until browned and crispy-skinned
- I like to cook my chips on a wire grid rather than straight on a baking sheet, as this stops the chips from getting soggy and ensures a crunchier skin