Sweet Potato Chunky Chips

sweet & spicy
sweet & spicy

It’s currently school holidays here in the UK, happily the sun is shining so we can be out in the garden tending our veg and other plants. It also means more film evenings 🙂 Today we watched The Giver as Aars read the book a couple of terms ago and we were intrigued how they would portray all Lois Lowry had created in that fantastic, insightful novel. For a tasty super speedy snack to munch on whilst watching the film I made chunky sweet potato chips and avocado (nearly guacamole) dip. It’s a hit, and we will be having it again.

Avocado is one of the few fruit/veg that Aars was not allergic to as a tot, he loves them and has always loved sweet potato too – so it was a very safe treat. As with everything I make – play with it to make it your own – Aars likes the sweetness of honey added into the coating, and the heat of cayenne pepper, but your don’t have to have either if your find sweet potatoes are sweet enough.

ready to coat

Sweet Potato Chunky Chips – Ingredients

sweet potatoes, oil, honey, cayenne pepper, salt, pepper

Sweet Potato Chunky Chips – Process

  • preheat your oven to 200° C (fan)
  • Prepare your coating in a heatproof bowl by combining (per large potato):
    • 1 glug of oil or 1 Tbs if you’re using coconut oil
    • drizzle of honey (not much needed)
    • ½ tsp cayenne pepper (less if you don’t like the heat)
    • grind of salt
    • good grind of pepper
  • Heat up if you need to melt the oil or honey into the mix then take off heat
  • Chop up your sweet potato into similar sized chunky chips (so they cook at the same kind of time)
  • Dump all the chips into the bowl
    ready to bake
  • Give them a good stir and shake so every chunky chip is coated in the oil mix
  • Spread out over a baking tray – so that none of them overlap
  • Pop into the oven for 10 minutes
  • Take them out and flip them over
  • Put back in the oven for another 7/8 minutes
  • Dump the lot into a bowl and enjoy 🙂

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