sweet potato and yam chips

with hot mustard dipping sauce

  • vegetable oil, for deep-frying
  • 1 (300g) small sweet potato (kumara), peeled and thinly sliced lengthways 
  • 1 (300g) small white sweet potato, peeled and thinly sliced lengthways 
  • 2 (300g) small purple yams, peeled and thinly sliced lengthways 
  • sea salt flakes 

hot mustard dipping sauce
  • ½ cup (120g) sour cream 
  • 2 teaspoons hot English mustard 
  • 1 tablespoon lemon juice 
  • sea salt flakes
  1. To make the hot mustard dipping sauce, combine the sour cream, mustard, lemon juice and salt in a bowl. Set aside. Heat the oil in a large, deep saucepan over medium heat until hot. 
  2. Deep-fry the sweet potato, white sweet potato and yam, in batches, for 2–3 minutes or until golden and crisp. Drain on non-stick baking paper, sprinkle with the salt and serve immediately with the dipping sauce.
RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER