Sweet potato crisps with chili coconut salt

This recipe makes for a snack everyone in the family could enjoy – and it takes less than an hour to prep and cook. Try it this week!

Ingredients:

• 3 sweet potato, skin on, scrubbed (you can use orange, purple or white)
• light olive oil or vegetable oil, for frying
• chilli coconut salt
• ¼ cup shredded coconut
• 2 tsp sea salt flakes
• 1 tsp brown sugar
• 1 tsp chilli flakes
• 1 tbs thyme leaves

Method:

1. For the chilli coconut salt; Scatter coconut into a small non-stick frying pan. Place over medium heat. Cook shaking pan for 3 minutes or until lightly toasted. Remove to plate to cool. Transfer coconut to a small food processor, add remaining ingredients and process until well combined.
2. Using a mandolin, thinly slice the sweet potato into rounds. Pat surface dry with paper towel.
3. Half fill a medium saucepan or wok with oil and heat over medium heat until hot. Cook the sweet potato in batches, for 2-3 minutes until light golden. Use a slotted spoon to remove to a wire rack sitting over a baking tray.
4. Sprinkle crisps with a little salt as they come from the oil. Repeat until all sweet potato crisps are cooked, reheating the oil between batches as needed.

We know what to eat to stay healthy. So why is it so hard to make the right choices?

Tips:

• Crisps will keep 3 days in an airtight jar. if they go a little soft just spread onto a baking tray and heat in 200°C fan forced oven for 3-5 minutes (on cooling they will become crisp again)
• No mandolin! Peel sweet potatoes into long strips using a potato peeler.
• When cooking the crisps, a sign they are cooked is when the oil stops bubbling.

Recipe by Australian Sweet Potatoes.