Sweet Potato Chips with Paprika
Author: Shelley Bennetts Date Posted:1 August 2018
These 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!
Preheat the oven to 200ºC/400ºF/gas 6.
Wash 2 large sweet potatoes under cold running water, scrubbing well to get rid of any dirt (there’s no need to peel them).
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.
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.
Drizzle with 1 tablespoon of olive oil, then toss everything together to coat.
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!