Name: Sweet potato crisps with chilli salt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 kumara (400g); 1 white sweet potato (400g); 1 purple sweet potato (400g); 2 teaspoon sea salt flakes; 1/2 teaspoon dried chilli flakes; 1/2 teaspoon sweet paprika; vegetable oil, for deep-frying

Ingredients

1 kumara (400g)

1 white sweet potato (400g)

1 purple sweet potato (400g)

2 teaspoon sea salt flakes

1/2 teaspoon dried chilli flakes

1/2 teaspoon sweet paprika

vegetable oil, for deep-frying

Method

1.Using vegetable peeler, slice vegetables into long, thin strips.

2.Heat oil in wok; deep-fry kumara and sweet potato strips, in batches, until browned lightly and crisp. Drain on wire rack over absorbent- paper-lined tray.

3.Combine salt, chilli and paprika in small bowl. Sprinkle hot crisps with chilli salt mixture.

Sweet potato (or kumara) come in a variety of colours and make a lovely, sweet crisp. The orange version has a slightly different composition to the other varieties and requires a little more frying, so do those separately.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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