I love sweet potato, so this recipe was an easy one. This recipe is much healthier than take out deep fried hot chips and i love the taste that sweet potato adds compared to regular spuds.
Crispy sweet potato chips feature regularly on my dinner table as a side to
lamb chops or my favourite slow cooked pork ribs.
They’re great on their own as
well but be mindful of your portion size and remember to eat until your
satisfied. Any left-overs can be chopped into cubes and added to salads.
Baked
Sweet Potato chips – Serves 4 as a side
Nutritional info Per Serving
Serving Size: ¼ of the hot chips ~ ProPoints: 5 ~ Calories:
185 ~ Total Fat: 0.7 ~ Carbohydrates: 43.0 ~ Protein: 2.7
600g (about 2- 3
medium) Sweet potatoesLight spray oil1 tbs Ground Cumin½ tbs Paprika – you can
used smoked or sweet styleSalt (optional)
Peel and cut sweet
potatoes into batons about 1cm in width. Spay baking tray with oil and add cut potatoes.
Lightly spray cut potato with oil. Sprinkle over herbs then use your hands to
toss the potatoes, coating them in the herbs and oil. Transfer to oven and cook for
15min at 180 °C turning half way. Season with salt if desired.
