Baking your own super crisp sweet potato chips at home is not as challenging as you may think. The secret is in the coating- a thin dusting of potato starch, paprika and pepper or any spice you prefer. Goes perfectly with a chilled Oxford Landing Chardonnay.
500gr sweet potato
2 tablespoons potato starch
1 tsp paprika
½ teaspoon freshly ground black pepper
Sea salt to season
Lime wedges to serve
Peel sweet potato and cut into approx. ¾ cm logs keeping them as evenly sized as possible. Combine potato starch, paprika and pepper in a bowl and toss to combine. Add sweet potato and continue tossing until chips are coated. Arrange in a single layer in an air fryer basket sprayed with oil, or on a baking tray lined with baking paper. Be careful not to overcrowd. Spray chips liberally with oil. Cook 15 – 20 mins at 220c, turning once and spraying with oil again. Keep watch to make sure they don’t burn. Remove from heat when chips are golden and crispy (they will continue to crisp as they cool down). Season with salt and serve with lime wedges.
Tip: for an extra boost of tangy flavour squeeze on the juice of a fresh lime