Sweet Potato Chips

Sweet Potato Crisps with Chilli Coconut Salt

  • 3 sweet potato (skin on, scrubbed (you can use orange,purple or white))
  • Light olive oil or vegetable oil (for frying)

Chilli coconut salt

  • ¼ cup shredded coconut
  • 2 tsp sea salt flakes
  • 1 tsp brown sugar
  • 1 tsp chilli flakes
  • 1 tbs thyme leaves
  1. For the chilli coconut salt; Scatter coconut into a small non-stick frying pan. Place over medium heat. Cook shaking pan for 3 minutes or until lightly toasted. Remove to plate to cool. Transfer coconut to a small food processor, add remaining ingredients and process until well combined.
  2. Using a mandolin, thinly slice the sweet potato into rounds. Pat surface dry with paper towel.
  3. Half fill a medium saucepan or wok with oil and heat over medium heat until hot. Cook the sweet potato in batches, for 2-3 minutes until light golden. Use a slotted spoon to remove to a wire rack sitting over a baking tray.
  4. Sprinkle crisps with a little salt as they come from the oil. Repeat until all sweet potato crisps are cooked, reheating the oil between batches as needed.
  • Crisps will keep 3 days in an airtight jar. if they go a little soft just spread onto a baking tray and heat in 200°C fan forced oven for 3-5 minutes (on cooling they will become crisp again)
  • No Mandolin, peel sweet potatoes into long strips using a potato peeler.
  • When cooking the crisps, a sign they are cooked is when the oil stops bubbling.

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