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Paprika and chilli sweet potato chips

Name: Paprika and chilli sweet potato chips
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 (about 800g) large sweet potatoes; 2 red onions, cut into wedges; 2 tbsp olive oil; Large pinch of chilli flakes; 1 tsp sweet paprika; ½ tsp sea salt

Easy
May 2010

Easy
May 2010

Test kitchen approved

Serves 4
Takes 5 min to make, 35 min to cook

Show some big love to those sweet potatoes hanging around in your fridge.

Serve this sweet potato chips recipe with spiced crumbed fish, lime and coriander guacamole salad and chocolate and raspberry cheesecake pots for a casual feast for friends, ready in under an hour.

Nutrition: per serving

Calories: 245kcals
Fat: 6.4g (1g saturated)
Protein: 3.2g
Carbohydrates: 47g (13.5g sugar)
Salt: 0.7g

Nutrition: per serving

Calories: 245kcals
Fat: 6.4g (1g saturated)
Protein: 3.2g
Carbohydrates: 47g (13.5g sugar)
Salt: 0.7g

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Ingredients

4 (about 800g) large sweet potatoes
2 red onions, cut into wedges
2 tbsp olive oil
Large pinch of chilli flakes
1 tsp sweet paprika
½ tsp sea salt

Method

Preheat the oven to 200°C/fan180°C/gas 6. Cut the potatoes into thick wedges and transfer to a large, shallow roasting tin along with the red onion. Drizzle with the oil and sprinkle with the chilli, paprika and salt. Toss together to coat, and spread out in a single layer so they cook evenly.
Bake the sweet potato and onion for 30-35 minutes until golden and cooked through. Serve with the fish.