This summer I’m working my way through my most recent Ottolenghi cookbooks, Simple and Flavour, and finding quite a few classics to add to my repertoire. These sweet potato chips are a tasty, economical and quick to prepare and make a useful side dish or snack. Sweet potatoes store very well and are often cheaper per kilo than potatoes which is a bonus, especially during those months when only bland, tasteless potatoes are available. Sweet potatoes are not, however, a superfood, unless you need a huge injection of vitamin A. The superfood marketeers put this tuber in that mythical category. They are as healthy or unhealthy as a regular spud, depending on how you cook them. See the infographics pages here for more nutritional info.
Sweet Potato Chips, serves six to eight as a side.
I halved this recipe and still found we had rather too many. If you do cook the full amount, you may need more trays than suggested in this recipe, and two shelves, swapping half way through baking. The potatoes need to be placed in a single layer on the trays. Preheating the oven to 220º C guarantees successful baking in this short time frame. The potatoes can be prepared up to six hours ahead, up to the point of placing them in the oven.
- sweet potatoes, 1.2 kg, peeled and sliced into 1½ cm thick chips. (see photos)
- 1 Tbsp sweet smoked paprika
- ½ tsp cayenne pepper
- 3 garlic cloves, crushed
- 30 g polenta
- 100 ml olive oil
- 1 Tbls sumac
- flaked sea salt
- Preheat the oven to 220ºc, fan on.
- Mix the sweet potatoes in a large bowl with the paprika, cayenne, polenta, oil and 1 teaspoon of flaked salt. Once combined, tip the sweet potatoes (and all the oil) on to two large parchment- lined baking trays and roast for 25-30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.
- Remove from the oven, sprinkle over the sumac and 1 teaspoon of flaked salt, and serve at once.
Recipe from Simple, Yotam Ottolenghi, 2018