Skinny chilli & cumin sweet potato chips
These Skinny Chilli & Cumin Sweet Potato Chips combine the natural sweetness of sweet potatoes with spicy cumin for a healthy, crispy snack. They're easy to make and perfect for serving as an appetiser or side dish.
Cook time 55 min
Prep time 15 min
Ingredients:
1/2 cup water1/2 cup sugar
3 sweet potatos
1 tsp ground cumin
1 tsp salt
1 tsp spice mix
Discover the deliciously healthy alternative to regular fries with our Skinny Chilli & Cumin Sweet Potato Chips recipe! These chips are a perfect blend of sweet and spicy, offering a tantalizingly crispy texture that makes them a fantastic side dish or snack. Simple to prepare and incredibly tasty, these chips are sure to become a family favorite.
Instructions:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
- Wash and peel the sweet potatoes.
- Use a sharp knife or mandoline slicer to cut the sweet potatoes into thin, even slices, about 1/8-inch thick. Uniform thickness ensures even cooking.
- In a medium saucepan, combine 1/2 cup water and 1/2 cup sugar over medium heat.
- Stir until the sugar is completely dissolved, creating a simple syrup.
- Remove from heat and set aside.
- In a small bowl, mix together 1 tsp ground cumin, 1 tsp salt, and 1 tsp spice mix.
- Spread the sweet potato slices out on a large surface or in a large mixing bowl.
- Brush or gently toss the sweet potato slices with the simple syrup until lightly coated.
- Sprinkle the cumin, salt, and spice mix evenly over the sweet potato slices, making sure they are well-seasoned.
- Arrange the sweet potato slices in a single layer on the prepared baking sheet, ensuring they do not overlap.
- Bake in the preheated oven for about 20-25 minutes, or until the chips are golden and crispy. Flip the chips halfway through the baking time to ensure even cooking.
- Remove the chips from the oven and let them cool on the baking sheet for a few minutes. They will continue to crisp up as they cool.
- Serve immediately for the best texture and flavor. If storing, allow them to cool completely and store in an airtight container.
There you have it—scrumptious Skinny Chilli & Cumin Sweet Potato Chips that are both healthy and delightful. These chips provide a nutritious option to traditional fries, without sacrificing flavor. Bon appétit!
Skinny chilli & cumin sweet potato chips FAQ:
Bake the sweet potato chips for about 20-25 minutes in a preheated oven at 400°F (200°C). Flip them halfway through for even cooking and to achieve a crisp texture.
If your chips aren’t crispy, they may need more baking time. Bake them for a few additional minutes until golden and crunchy. Ensure your slices are thin and evenly spaced on the baking sheet to promote even cooking.
Yes, you can store leftover chips in an airtight container. Allow them to cool completely first. They should stay fresh for 2-3 days at room temperature, though they may lose some crispness.
If you don’t have ground cumin, you can use ground coriander or a pinch of chili powder as a substitute. However, this will change the flavor profile slightly.
A large baking sheet is ideal for this recipe. Make sure to arrange the sweet potato slices in a single layer without overlapping to ensure they bake evenly.
Tips:
- Make sure to cut the sweet potatoes evenly to ensure they cook at the same rate.
- For extra crispiness, you can toss the chips in a little bit of cornflour before baking.
- If you prefer spicier chips, consider adding a pinch of cayenne pepper to the spice mix.
- Make sure to flip the sweet potato chips halfway through baking to ensure even cooking.
- For an additional burst of flavor, squeeze some fresh lime juice over the chips right before serving.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 2.58g
Carbohydrates 54g
Fiber 4.63g
Sugar 30g
Fat 0.43g
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