The Charity for Environmental Illness

Recipe of the Month: Sweet Potato Chips

 Ingredients: kath sweet pot chips 10 15

Egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

  • 1 sweet potato per person
  • 1 or 2 tbsp corn flour or plain gluten free flour
  • olive oil
  • salt and pepper
  • paprika or cumin or rosemary or... (optional


  1. Preheat the oven to 220°c.
  2. Peel the potatoes then slice lengthways into around 1cm thick disks.
  3. Slice the disks into chips as thin or thick as you like (I like 'em chunky).
  4. Try to keep the chip size as even as you can so they cook at a similar rate.
  5. Place the potatoes in a bowl and coat in the flour.
  6. Drizzle over some olive oil and coat evenly.
  7. Add the salt and pepper and any other seasoning of your choice.
  8. Mix thoroughly and spread out on a baking tray.
  9. Cook for 15-20 minutes (depending on chip size) until browned and then carefully turn the chips over.
  10. Cook for another 15-20 minutes until nicely brown.
  11. Serve immediately

 Thanks go to Foods Matter for letting us reproduce this recipe.



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