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Sweet Potato Chips

An ideal BBQ side dish - or as an accompaniment to Jerk Chicken with Jerk Sauce (q.v.). It's important not to have the frying oil too hot, or the sugar content in the sweet potatoes with cause the chips to over-darken before their centres are cooked.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 4 helpings:
1.25kilos/2½ lbs Sweet Potatoes, peeled, cut into chip slices and held in cold water
A little Sea Salt (optional)

Equipment: a deep fryer with clean vegetable oil


Heat the oil to 160°C/325°F.
Drain the sweet potatoes chips, and pat them dry on kitchen paper.
Fry the chips until they are golden.
Drain, dabbing off any excess oil with kitchen paper - and serve with a little sprinkling of sea salt if you want to bring out the full flavour.

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