Name: Sweet potato crisps with chilli salt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kumara (400g); 1 white sweet potato (400g); 1 purple sweet potato (400g); 2 teaspoon sea salt flakes; 1/2 teaspoon dried chilli flakes; 1/2 teaspoon sweet paprika; vegetable oil, for deep-frying

Ingredients

1 kumara (400g)

1 white sweet potato (400g)

1 purple sweet potato (400g)

2 teaspoon sea salt flakes

1/2 teaspoon dried chilli flakes

1/2 teaspoon sweet paprika

vegetable oil, for deep-frying

Method

1.Using vegetable peeler, slice vegetables into long, thin strips.

2.Heat oil in wok; deep-fry kumara and sweet potato strips, in batches, until browned lightly and crisp. Drain on wire rack over absorbent- paper-lined tray.

3.Combine salt, chilli and paprika in small bowl. Sprinkle hot crisps with chilli salt mixture.

Sweet potato (or kumara) come in a variety of colours and make a lovely, sweet crisp. The orange version has a slightly different composition to the other varieties and requires a little more frying, so do those separately.
Note

Women's Weekly Food

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