Sweet Potato oven chips

I can’t believe I haven’t posted this recipe before – sweet potato chips are a lovely change from my regular homemade oven chips https://eatingforireland.com/recipe/my-home-made-crispy-oven-chips/.

And while mine are not those crispy deep-fried ones that you can get in restaurants these days, they’re much lower in fat and taste very nearly as good.

We first had Sweet Potato chips in Canada many years ago, and it took me a while to replicate them at home, but I’m happy with this little recipe.

EQUIPMENT:

• A large non-stick baking tray.
• A sheet of Baking parchment.
• A potato/vegetable peeler (or a paring knife)
• A large bowl

INGREDIENTS: for about 4 people, but truthfully, you can make as many as you like. There’ll never be any left over..

• 1 large or two medium/small sweet potatoes per person
• Rapeseed oil
• Low fat spray
• plain flour  – about a dessertspoonful
• salt and pepper.
• sweet paprika

METHOD:

• Heat the oven to 180 fan.
• Cut a sheet of baking parchment and leave to one side.
• Put the baking tray in to heat up.
• Peel the potatoes  (I find a vegetable peeler best for this) Then cut off the knobbly bits at each end.

 

 

 

• Cut each potato into even slices, then cut each slice into fat chips. Don’t cut them too finely – they can burn quite quickly at the edges.
• Put a tablespoonful of the rapeseed oil into the bowl

• Add the chips and, using your hands, turn them over in the oil until each chip is lightly coated.

• Sprinkle over the flour, and again, turn over the chips until each one is lightly coated
• Remove the hot tray from the oven, and pop on the sheet of baking parchment.
• Empty the sweet potato chips onto the tray, and move them around until they are evenly distributed and in a single layer. If you’re doing a big batch, you’d be best using two trays.
• Spray again with the low fat spray, then sprinkle over the salt and paprika.

• Return the tray to the oven and give it 15 minutes or so, then turn the chips over  – Careful! there’ll be a load of steam when you open the oven door! (my glasses always fog up – very inconvenient 😉  )
• Return the tray to the oven and give it another 15 minutes or so – you’ll know when the chips are cooked as they’ll have shrunk a little, and when you taste one, they’ll be nice and soft, with slightly charred edges.

• Serve at once. They don’t really like to be kept waiting. Of course, you can always reheat them for a couple of minutes just before serving.

 

NOTES:

• It’s important to realise that these will never be crispy chips – they’d need to be deep-fried for that. But they do taste very good indeed.
• A drizzle of maple syrup towards the end of cooking will give the chips a lovely caramelized flavour.
• In recent times, I’ve used this recipe (without the flour) to make Celeriac chips too – they’re delicious!