You won’t have to sacrifice on taste or indulgence when it comes to these delicious, oven-baked, thick-cut sweet potato chips.
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Sweet Potato Chips
4
Serves
0
Serves of fruit (per serve)
2
Serves of vegetables (per serve)Ingredients
- 2 large sweet potatoes, unpeeled, cut into chip size
- 2 tbs olive oil
- 1 tbs ground cumin
- 1 tbs curry powder
- 1 tbs paprika
- 1 tbs mixed Italian herbs
- 2 tbs Greek-style low fat yoghurt
- 2 tbs olive oil to drizzle
Method
- Preheat oven to 200C.
- Mix all ingredients together in a large bowl, except for the virgin olive oil and natural yoghurt. Spread onto a baking dish and bake for 30 minutes if thinly cut, 40 minutes if thickly cut, or until golden and crispy.
- Serve with natural yoghurt and extra virgin olive oil.
Recipe Notes
You won’t have to sacrifice on taste or indulgence when it comes to these delicious, oven-baked, thick-cut sweet potato chips.
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Nutrition per serving
|
2328 kJ |
32g Fat |
5g Sat. Fat |
55g Carbs |
22g Sugars |
13g Fibre |
9g Protein |
62mg Sodium |
| 690 per 100 g |
9g per 100 g |
1.5g per 100 g |
16g per 100 g |
6g per 100 g |
4g per 100 g |
3g per 100 g |
18mg per 100 g |
Acknowledgements
Content developed by Children’s Health Queensland © The State of Queensland (Children’s Health Queensland) 2019.