Over60
Food & Wine

Sweet potato crisps with chili coconut salt

This recipe makes for a snack everyone in the family could enjoy – and it takes less than an hour to prep and cook. Try it this week!

Ingredients:

Method:

  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.

Tips:

Recipe by Australian Sweet Potatoes.

Tags:
Food & wine, recipes, sweet potatoes