On the weekend I harvested some sweet potatoes that we have growing. They are so easy to grow and they tolerate extreme heat and no water which make them perfect for where we live.
Tonight I turned them into crunchy, tasty sweet potato chips. I think they are even better then the frozen ones you can buy.
The secret is that they are dusted in corn flour (or corn starch) which makes them crunchy and then a dusting of your favourite dried flavours like any of the following salt and pepper, garlic powder, chicken salt, curry powder, dried herbs give them a great flavour.
INGREDIENTS
3 Medium sweet potatoes, washed, peeled and cut into chip sizes
1/4 Cup Corn Flour (corn starch)
An even dusting of chosen dried flavours – salt, curry powder, dried herbs give them a great flavour
Olive Oil
LET’S PUT IT ALTOGETHER
1. Place the cut sweet potatoes into a plastic freezer bag and add the corn flour. Shake to coat evenly.
2. Place onto a lined baking tray (or you can use a chip tray that has holes in it and both sides will cook at the same time)- making sure they don’t overlap.
3. Sprinkle with chosen dried flavours and then drizzle with olive oil.
4. Bake in a 200 degree Celsius oven for 45 minutes or until they are soft to touch. You may need to flip half way. If the ends start to burn turn the oven down slightly.
Allow to cool slightly and enjoy.
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delicious, just made some and am now enjoying my dinner very much 🙂
i used corn starch, and i did not get a crunchy effect at all! Instead my fries tasted very corn starchy! i threw out the whole batch. Maybe i added a bit too much corn starch, but i was unsuccessful…
Maybe you added slightly too much, did you cook on a high oven temp as suggested? Many people on Facebook have commented back with great success of these chips.
such a healthy material for kid meals, thanks for the recipe 😀
I use coconut oil instead of olive oil and they are beautiful and crispy!
Fantastic.
Can I use rice flour instead? My son has food allergies and we haven’t introduced corn flour yet.
I haven’t tried rice flour before. If it has the same consistency as corn flour it should work the same. Otherwise try gluten free plain flour.
What about trying arrowroot flour? I use this instead of cornflour.