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Sweet potato crisps with chilli-lime salt

  • 0:15 Prep
  • 0:25 Cook
  • 6 Servings
  • Advanced

Ingredients

  • Vegetable oil, for shallow frying
  • 250g orange sweet potato, unpeeled, very thinly sliced (see tip)
  • 250g white sweet potato, unpeeled, very thinly sliced
  • 250g purple sweet potato, unpeeled, very thinly sliced
  • 2 teaspoons sea salt
  • 1/2 teaspoon chilli powder
  • 1 teaspoon finely grated lime rind

Method

  • 1
    Pour oil into a large, heavy-based frying pan until 1cm deep. Heat over medium-high heat until a small piece of bread dropped in oil sizzles. Cook potato, 5 to 6 slices at a time, for 1 to 2 minutes, or until golden and crisp. Using a slotted spoon, transfer to a wire rack to drain and cool.
  • 2
    Combine salt, chilli powder and lime rind in a bowl. Sprinkle crisps with salt mixture just before serving.

Source: taste.com.au

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