Sweet Potato are a source of the B vitamin niacin which is needed for energy release and the reduction of tiredness and fatigue, you’ll be snacking on these Sweet Potato Crisps with Chili Coconut Salt all summer long.
Sweet Potato Crisps with Chili Coconut Salt Recipe
Serves 4 as side dish
Prep time 15 mins
Cooking time 30 mins
- 3 sweet potato, skin on, scrubbed (you can use orange, purple or white)
- light olive oil or vegetable oil, for frying
Chilli Coconut Salt
- ¼ cup shredded coconut
- 2 tsp sea salt flakes
- 1 tsp brown sugar
- 1 tsp chilli flakes
- 1 tbs thyme leaves
How to make Sweet Potato Crisps with Chili Coconut Salt Recipe
1 For the chilli coconut salt; Scatter coconut into a small non-stick frying pan. Place over medium heat. Cook shaking pan for 3 minutes or until lightly toasted. Remove to plate to cool. Transfer coconut to a small food processor, add remaining ingredients and process until well combined.
2 Using a mandolin, thinly slice the sweet potato into rounds. Pat surface dry with paper towel.
3 Half fill a medium saucepan or wok with oil and heat over medium heat until hot. Cook the sweet potato in batches, for 2-3 minutes until light golden. Use a slotted spoon to remove to a wire rack sitting over a baking tray.
4 Sprinkle crisps with a little salt as they come from the oil. Repeat until all sweet potato crisps are cooked, reheating the oil between batches as needed.
Tip Crisps will keep 3 days in an airtight jar. if they go a little soft just spread onto a baking tray and heat in 200°C fan forced oven for 3-5 minutes (on cooling they will become crisp again)
Tip No Mandolin, peel sweet potatoes into long strips using a potato peeler.
Tip When cooking the crisps, a sign they are cooked is when the oil stops bubbling.