80ml (1/3 cup) water
100g (1/2 cup) caster sugar
3 small (about 250g each) orange sweet potatoes (Kumara) peeled,
cut into 2mm thick slices
2 tspn cumin seeds
2 tspn sea salt flakes
1 tspn dried piri piri seasoning
Preheat oven to 180c. Line 2 baking trays with non stick baking paper. Combine the water
and sugar in a medium saucepan over low heat. Cook stirring for 5 minutes or until sugar
dissolves. Remove from heat and set aside for 10 minutes to cool slightly. Add the sweet
potato and set aside stirring occasionally for 15 minutes to soak.
Meanwhile combine the cumin, sea salt flakes and piri piri seasoning in a bowl. Drain the sweet
potato and discard syrup. Place the sweet potato, in a single layer, on the prepared trays.
Sprinkle with half the salt mixture. Bake in preheated oven, swapping trays halfway through
cooking, for 20 minutes. Remove from oven and turn over the sweet potato slices. Sprinkle
with the remaining salt mixture. Bake in oven for a further 20-30 minutes or until sweet
potato chips are light brown around the edges. Remove from the oven and set aside for 25
minutes to cool.
100g (1/2 cup) caster sugar
3 small (about 250g each) orange sweet potatoes (Kumara) peeled,
cut into 2mm thick slices
2 tspn cumin seeds
2 tspn sea salt flakes
1 tspn dried piri piri seasoning
Preheat oven to 180c. Line 2 baking trays with non stick baking paper. Combine the water
and sugar in a medium saucepan over low heat. Cook stirring for 5 minutes or until sugar
dissolves. Remove from heat and set aside for 10 minutes to cool slightly. Add the sweet
potato and set aside stirring occasionally for 15 minutes to soak.
Meanwhile combine the cumin, sea salt flakes and piri piri seasoning in a bowl. Drain the sweet
potato and discard syrup. Place the sweet potato, in a single layer, on the prepared trays.
Sprinkle with half the salt mixture. Bake in preheated oven, swapping trays halfway through
cooking, for 20 minutes. Remove from oven and turn over the sweet potato slices. Sprinkle
with the remaining salt mixture. Bake in oven for a further 20-30 minutes or until sweet
potato chips are light brown around the edges. Remove from the oven and set aside for 25
minutes to cool.
Little Leakers
Skinny Chili and Cumin Sweet Potato Chips