Cajun sweet potato chips recipe
Ingredients
- 2tbsp mixed peppercorns
- 2tsp dried sage
- 1½tbsp dried oregano
- 1½tbsp dried thyme
- 2tbsp mild paprika
- 1tsp cayenne pepper
- 1tbsp soft brown sugar
- 3tsp garlic powder
- 1kg (2lb) sweet potatoes
- 1tbsp light olive oil
- sour cream and chopped chives to serve
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Shop ingredientsEach serving contains
- Energy
- 1170kJ 277.0kcal
- Fat
- 4g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 17g
of the Reference intake
Carbohydrate 54.3gProtein 3.0gFibre 8.0g
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- Grind the pepper coarsely in a spice grinder or a pestle and mortar. Add the rest of the herbs, spices and sugar and mix well.
- Peel thepotatoesand cut into chunky chips approx 6cm (2½ in) long and 1.5cm (¾in) thick. Blanch in boiling water for 3 minutes until al dente.
- Drain well and place in a large mixing bowl. Add the oil and season with sea salt. Scatter over 2 tbsp of the Cajun seasoning and mix thoroughly. (Store the rest in a spice jar for another time).
- Barbecue the chips using a barbecue rack; lay out in a single layer and cook for 8-10 minutes or so turning a few times until lightly charred and cooked through. Alternatively, roast in a high oven, gas 6, 200°C, fan 180°C for 10-12 minutes.
- Serve with a dipping sauce of sour cream mixed with some snipped chives and a sprinkling of paprika.
- See more canapé recipes
