It's not always about healthy food round these parts, as long term readers of the blog will know. However, you'll be glad to know these are healthier than they look - they are baked, not fried. The spices add a delicious roundedness to the flavour, and I have used just enough olive oil to coat the chips without drenching them - about a tablespoon for two potatoes.
These are delicious served with peri-peri marinaded chicken, chilli ketchup and mustard mayonnaise. Junk food with soul.
Ingredients (serves 4):
2 sweet potatoes
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
1 tsp maldon salt
1/2 tsp chilli powder
1/2 tsp black pepper
1 tbsp olive oil
Put the cumin, coriander powder, paprika, maldon salt, chilli powder and black pepper in a large bowl and mix together thoroughly. Rinse and scrub the potatoes to remove any soil, then slice them up into 1.5cm chips. Place the chips in the bowl and gently toss so the spices are evenly distributed. Add the olive oil and toss again - the chips should be lightly coated.
Preheat the oven to 200°C and then bake the chips for 30 minutes. After that time, take them out, toss them, allow to cool and then bake them for a further 20 minutes. This gives them a delicious, slightly crispy outside and ensures they are light and fluffy in the middle.
Transfer to a serving dish and tuck in. Beware, they are extremely more-ish!