These smoky oven baked sweet potato chips were something that I whipped up when I came home to find some sweet potatoes amongst my fruit and vegetables. Why did I not know that I had sweet potatoes in the apartment? Well Lauren and I were overseas and a friend of our was house sitting for us. This friend is from New Zealand and if you didn’t know, people from New Zealand love Kumara, which is what they call sweet potato (it’s a Maori word).
I had a few ideas of what to do with them, the first being to make something sweet but if I’m honest with you, I couldn’t be bothered. I had some meatballs leftover from the previous night to heat up for dinner and needed something to accompany them, and that was when the idea hit me. These chips are super easy to prepare and even easier to cook – perfect for anyone who feels like chips but wants a healthier option. They’re also gluten free so practically anyone can enjoy them.
Preparation Time: 10 minutes / Cooking Time: 45 minutes / Serves 4
- 2 sweet potatoes (~500g)
- 2 tablespoons (60g) extra virgin olive oil
- 2 tablespoons (60g) smoked paprika
- ½ tsp (7.5g) sea salt
- Preheat your oven to 200°C fan forced.
- Peel the sweet potatoes and cut them in half crosswise.
- Cut the sweet potato halves lengthwise into approximately even 1.5cm wide chips.
- Put the sweet potatoes, olive oil, paprika and salt into a bowl and mix it all together with your hands until the sweet potatoes are completely coated.
- Place the sweet potatoes evenly onto a baking tray lined with aluminium foil and bake for 45 minutes. The chips should be soft on the inside and crunchy, slightly charred on the outside.
If you don’t like smoky flavours, you can use regular paprika instead of smoked paprika.
If you don’t mind waiting, you can soak sweet potatoes in water in the fridge for a few hours after you’ve cut them into chips. This will remove some of the starch and help them keep their shape.