Homemade Sweet Potato and Smoked Paprika Chips

5 from 7 votes

Homemade Sweet Potato and Smoked Paprika Chips

Dusted with paprika and roasted in the oven, these Homemade Sweet Potato and Smoked Paprika Chips are so much tastier and healthier than shop bought oven chips and almost as easy!

Course Side Dish

Cuisine British, Fusion

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 280kcal

Author Eb Gargano

Ingredients

1 kg sweet potatoes (roughly 2 medium ones)
2 teaspoons smoked paprika (or normal paprika/cumin/cayenne pepper/dried chilli flakes, or a mixture)
1 teaspoon salt (or to taste)
2 tablespoons olive oil (or melted coconut oil)

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Cut the sweet potatoes roughly into chip shapes - leave the skin on for extra goodness!
Place the sweet potatoes into a bowl and add the paprika, salt and oil. Mix together using your hands or a spoon (I find hands more effective!).
Place the chips on a non stick baking tray, well spaced out so they are not touching each other. (You may need 2 or 3 baking trays... If you don’t have that many, improvise using roasting tins or pizza trays!).
Put the baking trays in the preheated oven for 10 minutes.
After 10 minutes, remove the trays from the oven and carefully turn over the chips using tongs or a fish slice (do this one tray at a time so the other chips don’t get cold).
Put the trays back in the oven for a further 10 minutes or until cooked – I tend to find eating one is the best way to know if they are cooked or not ;-)

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition