Friday, 17 January 2014

Super Easy Baking - Sweet Potato Chips

I luuurve me some sweet potatoes and probably eat around two or three a week.  They go so well in stews and casseroles and I love baking the smaller ones whole and having them with mashed avocado, hummus and chilli sauce (weird I know, but it totally works).  It's not quite as versatile as it's equally delicious white potato sibling (although it has huge amounts of beta caretone going for it)  - let's face it, nothing is ever going to taste as amazing as crisps or good proper chips.  I've tried making sweet potato wedges in the past (in the oven as I'm not lucky enough to own a fryer) and although they've been okay they can sometimes end up a bit soft and soggy.  But I've recently discovered the addition of some panko breadcrumbs, sesame seeds and a very hot oven makes them much more crispy and now I can't stop making them and eating them!  They're perfect with some sour cream and sweet chilli sauce and ridiculously easy to make.

Oven Baked Crispy Sweet Potato Chips
(enough for two or one rather hungry person)

1 large sweet potato
2 tablespoons of vegetable oil
1 teaspoon of salt
1-2 tablespoons of spices/seasoning of your choice - paprika, garam masala, cayenne pepper are good options
1 tablespoon sesame seeds
1 tablespoon of panko breadcrumbs

1. Preheat oven to 200°C. 
2. Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and cut into wedges.  I like mine relatively thin and more like chips but thick wedges are good too.
3 Put the sweet potatoes into a large bowl and add the oil and mix well to combine.  Add the rest of the ingredients and use your hands to mix so that all pieces are coated with oil and spices.  Alternatively you could use a zip lock freezer bag and shake the ingredients together so you don't have to get your hands too messy.
4. Spread the sweet potatoes out evenly in a single layer onto some baking paper on an oven tray.
5. Depending on the thickness of your chips, you will need to bake for approximately 25 minutes or more.  Check on the sweet potatoes after 15 minutes and turn over the chips.  They can get very dark quickly so keep an eye on them however this shouldn't affect the taste.  Thin ones like those pictured above take approximately 35 minutes.
6. Cool in the oven with the door slightly open for about 10 minutes to help them crisp a bit further and then enjoy!


  1. Good timing! I'm cooking them tonight.. Sweet potatoes are my saviour! So nice & good for you :) xx

    1. Hope they turned out nice & crispy! Sweet potatoes are the best aren't they - and so very virtuous too! :-)

  2. Oh, I love these! Do you know what's amazing with them? A bit of soy sauce sprinkled on them whilst they're baking! :) x

    1. Ooh that sounds lush! Will definitely try that next time I make 'em x

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