I can definitely say sweet potato is on my top 5 list of favourite veggies.
And for such a long time I have been on a mission to make the perfect oven-baked sweet potato chips. I tried so many times and failed so many times. My chips always came out soft and soggy. I was desperate to find the perfect recipe.
After some research on the web I came across a few recipes that suggested coating the chips in corn starch to help them stay crispy. So I gave that a go and it actually worked! I finally learned to make the perfect sweet potato chips! They were soft in the middle and crispy on the outside. I also coated mine in a mix of Moroccan spices and smoked paprika for extra flavour. Delicious!
I served mine as a side with an amazing veggie burger (recipe coming up soon) and my home-made tomato relish (recipe here for whoever is interested).
Oven baked sweet potato chips
- Prep Time: 10m
- Cook Time: 25m
- Serves: 2
Ingredients
- 1 large sweet potato peeled and cut into batons
- 1 tablespoon corn starch
- 2 teaspoons Moroccan seasoning
- 1 teaspoon smoked paprika
- 1 pinch salt
- 2 tablespoons olive oil
Instructions
- Preheat oven to 220C.
- Soak chips in iced cold water while oven is preheating (for 10 minutes or so).
- Place corn starch and spices in a plastic bag. Drain the chips, throw them in the bag and shake around until all chips are coated (don\'t forget to seal the bag, you don\'t want to be covered in corn starch - just saying).
- Place chips on a baking tray, making sure they are not touching. Drizzle with oil.
- Place baking tray in oven for 25 minutes, turning chips once halfway through the cooking time to make sure they crisp up on all sides.
- Remove from oven and serve.
Any thoughts?