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No-Oil Sweet Potato Chips

Laura Hemmington

Sweet potato fries

These chips are absolutely delicious and guilt-free. I’m constantly experimenting with new flavour combinations for the seasoning, which means this recipe can go with all of your favourite meals. They’re great as a side to a lovely fresh salad; with a coconut-based curry instead of rice, or on their own with vegan mayo. Chips with everything!

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Ingredients

750g sweet potatoes
4 tsp lemon juice
2 tsp sweet paprika
2 tsp garam masala
2 tsp sumac
2 tsp dried chilli flakes

These chips are absolutely delicious and guilt-free. I’m constantly experimenting with new flavour combinations for the seasoning, which means this recipe can go with all of your favourite meals. They’re great as a side to a lovely fresh salad; with a coconut-based curry instead of rice, or on their own with vegan mayo. Chips with everything!

Preparation

Heat the oven to 200°C / 400°F / Gas Mark 6.
Cut the sweet potatoes lengthways into chips, about 1cm in width.
Arrange each chip on the parchment paper, being careful not to overlap.
Sprinkle over 2 tsp of the lemon juice, to help the dry seasoning to stick, then 1 tsp each of the sweet paprika, garam masala, sumac and chilli flakes.

Method

Cook for 20 minutes.
Remove from the oven and turn each chip over. Repeat step 4 and return to the oven to cook for a further 20 minutes.

And that’s it!

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