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No-Oil Sweet Potato Chips

Laura Hemmington

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!

  1. 750g sweet potatoes
  2. 4 tsp lemon juice
  3. 2 tsp sweet paprika
  4. 2 tsp garam masala
  5. 2 tsp sumac
  6. 2 tsp dried chilli flakes

  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Cut the sweet potatoes lengthways into chips, about 1cm in width.
  3. Arrange each chip on the parchment paper, being careful not to overlap.
  4. 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.

  1. Cook for 20 minutes.
  2. 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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