Slice and fry in-season sweet potato to create tasty crisps for an easy afternoon snack.
Ingredients
- Vegetable oil, for shallow frying
- 250g orange sweet potato, unpeeled, very thinly sliced (see tip)
- 250g white sweet potato, unpeeled, very thinly sliced
- 250g purple sweet potato, unpeeled, very thinly sliced
- 2 teaspoons sea salt
- 1/2 teaspoon chilli powder
- 1 teaspoon finely grated lime rind
Method
- Step 1Pour oil into a large, heavy-based frying pan until 1cm deep. Heat over medium-high heat until a small piece of bread dropped in oil sizzles. Cook potato, 5 to 6 slices at a time, for 1 to 2 minutes, or until golden and crisp. Using a slotted spoon, transfer to a wire rack to drain and cool.
- Step 2Combine salt, chilli powder and lime rind in a bowl. Sprinkle crisps with salt mixture just before serving.
- Vegan
- Vegetarian
Nutrition
641 kj
Energy
7.8g
Fat Total
1g
Saturated Fat
2.2g
Fibre
2g
Protein
664mg
Sodium
17.7g
Carbs (total)
All nutrition values are per serve
Notes
Tip: Use a mandolin to cut potato very thinly. Store cooled crisps in an airtight container at room temperature.
- Author: Donna Boyle
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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