Customers often ask me if I've got any tips on how to cook sweet potato chips. Unlike normal potatoes, they often come out of the oven soggy, but if left too long they burn to a crisp!
I've done some research and testing, and this recipe worked for me. It's from Davina McCall's new recipe book "Davina's Smart Carbs". My test resulted in lovely crunchy chips that were still soft and fluffy in the middle.
Here's how I did it:
500g sweet potatoes
1/2 teaspoon sweet smoked paprika
1/2 teaspoon garlic powder (I left this out)
1/2 teaspoon mustard powder
2 tablespoons cornflour, rice flour or potato flour
2 tablespoons olive oil
Salt and pepper to taste
Pre-heat the oven at gas mark 8 / electric 230 / fan assisted 210.
Cut potatoes into chips and soak in cold water for 1/2 hour (this is the secret!) then drain.
Dry thoroughly between two tea towels.
Put potatoes and dry ingredients into a bag, and shake to coat evenly.
Put potatoes into a shallow baking tray. Don't crowd them - they need plenty of room.
Drizzle with oil, making sure they are all coated.
Bake in the oven for 20 minutes.