Baked Sweet Potato Chips with Paprika

Author: Shelley Bennetts   Date Posted:1 August 2018 

These baked spiced sweet potato chips make a deliciously simple summer meal. Just toss them with fresh baby spinach, crumbled feta and some crunchy sprouts and serve with a lightly spiced aoli for dipping. Perfect with a beer on hot summer nights...Bring on Summer!  



Enough organic sweet potatoes to share (or not!)
Sea salt to taste
Black Pepper to taste
½ teaspoon Sweet Paprika



  1. Preheat the oven to 200ºC/400ºF/gas 6. 
  2. Wash 2 large sweet potatoes under cold running water, scrubbing well to get rid of any dirt (there’s no need to peel them).
  3. Cut each sweet potato in half lengthways, cut each half in half again lengthways, then each piece in half yet again so you end up with 8 wedges.
  4. Add these to a large mixing bowl, then sprinkle over a pinch of sea salt, some ground black pepper, and ½ a teaspoon of sweet paprika.
  5. Drizzle with 1 tablespoon of olive oil, then toss everything together to coat.
  6. Spread out in a single layer in a large baking tray, then bake for 35 to 40 minutes, or until golden and cooked through.

Leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a spatula to transfer them to a serving dish.

Now, serve with a wilted spinach salad, as an accompaniament to a meal, or just kick back and snack!



TIP: Loaded Sweet Potato Fries are just the bomb!!



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