Until a couple of weeks ago, the only time I had cooked anything with sweet potatoes was when I was weaning my little ones. Since my friend Aimee cooked a delicious Asian dish with the sweet, orange-fleshed root vegetable, I have been craving it.
This morning, I was exhausted and the children were bored. I feared a complete ‘house destruction project’ if I sat on the sofa, so I decided to make hummus, following a simple recipe Charlotte from My Recipe Book published recently. It involved peeling the chickpeas, and despite Charlotte’s great tips to make it a quick job, I chose to put the children in charge and let them do that. They loved it, especially when the chickpeas were flying across the room, and it took three of them an hour to go through the tin.
I realised we had nothing to eat the hummus with and although it was delicious on its own (seriously!), I decided to make sweet potato crisps to go with it. That was a brilliant idea! The crisps take a bit of time to make, but it is straightforward and they are scrumptious.
One sweet potato will give you a portion and the key is to get it right when you slice them. You need them to be 3 to 4 millimetres thick. Cut them thinner and they will probably burn; thicker and they will have the texture of chips.
When placed on the baking tray, the sides of the slices can touch, but not overlap, otherwise they will not crisp.
Be patient and you will have delicious, crunchy crisps. Try to make it quicker and you will have chewy sweet potato slices.
They are lovely on their own, with fleur de sel (or Maldon salt) and freshly ground pepper.
If you like a dip, hummus or guacamole is perfect with them.
Look at that tower of crisps!
I could not stop taking photos of those babies. Does anyone love food as much as I do?
Oven-Baked Sweet Potato Crisps
- 1 sweet potato skin on, scrubbed and dried
- Rapeseed or sunflower oil
- Sel de Guérande or Maldon salt
- Freshly ground black pepper
Preheat your oven to gas mark 3 (170 degrees Celsius / 325 degrees Fahrenheit).
Discard the ends of the sweet potato and slice evenly. Each slice should be 3 to 4 millimetres thick.
Place the sweet potato slices in a large bowl and add one tablespoon of oil. Toss to coat all slices.
Line a baking tray with foil and spread a little oil all over it with kitchen paper.
Arrange the sweet potato slices on the tray so they touch, but do not overlap.
Place the tray in the middle of the oven and bake for 15 minutes.
Flip each slice with wooden tongs and sprinkle with salt and pepper. Bake for another 8 minutes.
Flip again and bake for 4 more minutes and repeat the process once or twice more. Once they are starting to brown and curl at the sides, they are ready and will crisp once taken out of the oven.