Sweet potato chips
Ingredients
For
4
personnes
- 2 sweet potatoes
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 teaspoon of paprika
- 1 pinch of Espelette chilli
- 4 tablespoons of Languedoc AOC olive oil
Tip
You can serve these chips as a starter, accompanied by a homemade sauce made by mixing yoghurt (or Petit Suisse) with paprika, mustard, olive oil, salt and pepper, or as a side dish. If you like the classics, why not try our oven-baked chips too?
Instructions
- Preheat the oven to 210°C on the fan setting.
- Peel the sweet potatoes, wash them and cut them into sticks. Place them in a mixing bowl and add the salt, pepper, paprika, Espelette chilli and Languedoc AOC olive oil. Mix well to ensure the chips are thoroughly coated and well seasoned.
- Spread them out on a non-stick baking tray or one lined with baking paper. The chips must not overlap; they should be spread out in a single layer.
- Bake for 30 to 35 minutes on the fan setting. If you like crispy chips, add 5 minutes on the grill setting.
Tip
You can serve these chips as a starter, accompanied by a homemade sauce made by mixing yoghurt (or Petit Suisse) with paprika, mustard, olive oil, salt and pepper, or as a side dish. If you like the classics, why not try our oven-baked chips too?
We recommend...
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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