SWEET POTATO CHIPS

Name: SWEET POTATO CHIPS
Cuisine: American
Ingredients: 800g sweet potatoes (about 3 large sweet potatoes); 1 tablespoon gram flour; 1 tablespoon nutritional yeast; 1 teaspoon sweet smoked paprika; 4 tablespoons olive oil; salt and pepper; 6 sun-dried (or sun-blushed) tomatoes in oil, plus 1 tablespoon of oil from the jar; 1 × 400g tin of chopped or plum tomatoes; 2 garlic cloves, roasted (see here); 5 Medjool dates, pitted; 4 tablespoons tomato purée; 1 tablespoon balsamic vinegar; 1 tablespoon apple cider vinegar; ½ teaspoon chilli flakes (optional, if you like a little spice); salt and pepper

5 steps

NUT FREE Using the gram flour makes these chips nice and crispy, while the nutritional yeast and sweet paprika create a delicious flavour. Easy and such a crowd-pleaser, they’re a winner every time; perfect dunked into our homemade ketchup too.

Updated at: Thu, 17 Aug 2023 02:47:07 GMT

Nutrition balance score

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Ingredients

6 servings

800gsweet potatoes

1 tablespoongram flour

1 tablespoonnutritional yeast

1 teaspoonsweet smoked paprika

4 tablespoonsolive oil

salt

pepper

Homemade ketchup MAKES 1 LARGE BOWL

6tomatoes in oil

sun-dried, or sun-blushed, plus 1 tablespoon of oil from the jar

1 x 400gtin of chopped tomatoes

4 tablespoonstomato purée

1 tablespoonbalsamic vinegar

1 tablespoonapple cider vinegar

½ teaspoonchilli flakes

optional, if you like a little spice

salt

pepper

Instructions

Step 1

1. Preheat the oven to 220°C fan.

Step 2

2. Peel and cut the sweet potatoes into long thin chips (about 1cm wide), then place in a large bowl and add the flour, nutritional yeast, paprika, olive oil and a large pinch of salt and pepper.

Step 3

3. Mix well, before placing on to a baking tray, making sure they are in a single layer.

Step 4

4. Roast for 30–35 minutes, until cooked through and lightly charred on the outside.

ketchup

Step 5

1. Place all of the ingredients in a food processor. Season with a little salt and pepper and pulse until a smooth paste forms. Spoon into an airtight container and store in the fridge for up to 2 weeks.