Sweet potato crisps with chilli salt

  • 25 mins cooking
  • Serves 4
  • Print


  • 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


  • 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.

More From Women's Weekly Food