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Paprika and chilli sweet potato chips
- Published: 30 Apr 10
- Updated: 18 Mar 24
Show some big love to those sweet potatoes hanging around in your fridge.
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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.
-
Serves 4
-
Takes 5 min to make, 35 min to cook
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.
- Recipe from May 2010 Issue
Nutrition
- Calories
- 245kcals
- Fat
- 6.4g (1g saturated)
- Protein
- 3.2g
- Carbohydrates
- 47g (13.5g sugar)
- Salt
- 0.7g
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