Sweet Potato Chips with Thyme & Chilli Salt
Serves: 3 - 4 people
Takes: 15 mins to 30 mins
Chips or crisps, whatever you call them, are yummy when fried but much better for you when baked. These sweet potatoes are given a touch of flavour from heady thyme and fiery chilli.
You can make any herb oil you like and add any of your favourite spices to this recipe.
Ingredients
3 tablespoons olive oil
10 sprigs of fresh thyme
2 sweet potatoes, scrubbed clean
2 teaspoons sea salt, try smoked sea salt if you have any
1/2 to 1 teaspoon chilli powder, more or less if you prefer
Method
Preheat the oven to 150°C/300°F/gas 2.
Infuse the olive oil with thyme by gently heating it with most of the thyme sprigs. Keep it on a low heat and absolutely don't let it come to a boil. Once warm, turn off the heat and allow to cool whilst you prepare the chips.
Thinly slice the potatoes. I like to use a mandolin for this. Try and get them all the same thickness so they cook evenly.
Remove the woody thyme stems from the infused oil and pour over the potato slices. Mix to coat well.
Mix together the salt and chilli before sprinkling over the potatoes.
Lay them in one layer on baking sheets and transfer to the oven.
Bake for 20 - 25 minutes, or until crisp. Keep an eye on them as some may colour quicker than others and will need removing.
Allow to cool before serving with your favourite dip and the remaining thyme sprigs.
