When I say ‘chips’, I mean in the British sense here. I don’t usually eat French fries unless they’ve been infused with black truffle and smothered with shaved Parmigiano Reggiano; but I do love sweet potato fries served straight, salted, hot and crispy.
The trouble is, they’re fried.
So, this recipe side-steps the deep fried unhealthy part. These sweet potato chips are baked in a very hot oven and are ready to eat in about 15 minutes; they’re delicious, nicely spicy and will be gobbled up in a nanosecond.
Serve them as a side dish or on their own. I don’t dunk them in anything but if you have a favorite dipping sauce, be aware they soften up as they cool – they aren’t permanently crisped like the deep fried and less healthy version.
There are no notes at the end because this is a very simple recipe and the only thing you might want to play around with are the spices. Even those of you who love good food but “can’t be bothered” will find this really easy… and you know who you are!
SPICY SWEET POTATO OVEN CHIPS
2 unpeeled medium sweet potatoes – odd bits trimmed off, rinsed and patted dry
1 tablespoon of olive oil
½ teaspoon of sea salt
¼ teaspoon of cayenne pepper
¼ teaspoon of ground allspice
Pre-heat the oven to its hottest setting.
Cut each sweet potato into 8 wedges, toss with the oil then add the salt and spices; make sure they’re well coated.
Arrange in a singe layer in a shallow roasting pan. Bake for 7 minutes then flip them over. Check after another 7 minutes; they should be soft when pierced with a knife and nicely tinged.
Once they’ve reached that point, serve them right away.