February 27, 2017
A twist on a favourite.
400 g Sweet Potato, peeled, cut into 1cm chips
2 tsp corn flour
Pinch mild paprika
Natural yoghurt, to serve
1Soak chips in water for 1 hour to remove starch. Drain and pat-dry on paper towel.
2Meanwhile, preheat oven to 220C /200C fan-forced. Line 2 trays with baking paper.
3Place chips in zip-lock bag with corn flour and paprika. Shake well until evenly coated.
4Place chips in a single layer on trays. Spray with oil and bake for 25-30 minutes, turning once. Season to taste. Serve with yoghurt.