It’s Wednesday and it’s cold outside – this recipe should warm you up and make you smile at the same time. Sweet potatoes are in season right now, and being high in vitamin C, they are full of natural goodness. The spice mixture on these sweet potato chips is absolutely delicious and can also be used on other root vegetables such as carrots, parsnips and beetroot.

Sweet potato chips


Serves: 6

Preparation time: 10 minutes

Cooking time: 10 minutes

Special equipment: grater, small frying pan, deep-fryer, slotted spoon

Nutrition: good source of carbohydrate, low GI

Skills: slicing, deep frying


rind of 1 lemon

3 teaspoons (15g) sea salt flakes

1 teaspoon (5g) black pepper

1 teaspoon (5g) ground paprika

3 sweet potatoes

3 cups (750ml) vegetable oil for deep-frying


  1. Finely grate lemon rind and mix with salt, pepper and paprika.
  2. Preheat small frying pan over low heat.
  3. Add lemon rind mixture and cook for one minute or until fragrant, stirring constantly.
  4. Remove from heat and allow to cool.
  5. Peel sweet potatoes and discard skin.
  6. Peel sweet potato flesh to make long, thin strips.
  7. Heat oil in deep-fryer (or frying pan) over medium-high heat to 180°C (or until a piece of bread dropped into oil sizzles).
  8. Deep-fry sweet potato strips in batches of 8 for 30 seconds, or until golden.
  9. Use slotted spoon to remove chips from oil.
  10. Place on plate lined with paper towel.
  11. Repeat steps 09-11 until all sweet potato strips are cooked.
  12. To serve, season sweet potato strips with lemon rind mixture

Sweet potato chips