Slice and fry in-season sweet potato to create tasty crisps for an easy afternoon snack.
Preparation time - 15 minutes
Cook time - 25 minutes
Serves - 6 people
What you will need:
- Vegetable oil, for shallow frying
- 250g orange sweet potato, unpeeled, very thinly sliced
- 250g white sweet potato, unpeeled, very thinly sliced
- 250g purple sweet potato, unpeeled, very thinly sliced
- 2 tsp sea salt
- 1/2 tsp chilli powder
- 1 tsp finely grated lime rind
How it's made:
Pour oil into a large, heavy-based frying pan until 1cm deep. Heat over medium-high heat until a small piece of bread dropped in oil sizzles. Cook potato, 5 to 6 slices at a time, for 1 to 2 minutes, or until golden and crisp. Using a slotted spoon, transfer to a wire rack to drain and cool.
Combine salt, chilli powder and lime rind in a bowl. Sprinkle crisps with salt mixture just before serving.
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