Home
Recipes
olive oil

Bitter greens with walnuts and Gorgonzola dressing

Salad recipes

Bitter greens with walnuts and Gorgonzola dressing

Chakalaka prego steak sarmie

Chakalaka recipes

Chakalaka prego steak sarmie

20 minutes

Sweetcorn-and-Gruyère soup

Soup recipes

Sweetcorn-and-Gruyère soup

25 minutes

Cheesy stuffed tomatoes

Tomato recipes

Cheesy stuffed tomatoes

30 minutes

Roast vegetable couscous tower

Couscous recipes

Roast vegetable couscous tower

30 minutes

Bacon-wrapped green vegetables

Bacon recipes

Bacon-wrapped green vegetables

5 minutes

Christmas pasta Alfredo

Christmas recipes

Christmas pasta Alfredo

15 minutes

The ultimate tripledecker gammon sandwich

Christmas recipes

The ultimate tripledecker gammon sandwich

5 minutes

Classic Caesar salad with prawns

Christmas recipes

Classic Caesar salad with prawns

5 minutes

Hake with herby butternut and couscous-and-feta salad

Butternut recipes

Hake with herby butternut and couscous-and-feta salad

25 minutes

Tangy charred corn and bacon salad

Bacon recipes

Tangy charred corn and bacon salad

30 minutes

Roast sweet potato slap chips with sriracha tartare sauce

Chip recipes

Roast sweet potato slap chips with sriracha tartare sauce

40 minutes

Load more

Roast sweet potato slap chips with sriracha tartare sauce

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

1 kg Woolworths Beauregard orange sweet potatoes, peeled and sliced into chips
3 T olive oil
½ T ground cumin
1 T ground coriander
Salt, to taste

For the sriracha tartare sauce, mix:

1 cup good-quality mayonnaise
4 mild dill gherkins, roughly chopped
1 red onion, finely chopped
2 T coriander, roughly chopped
4 T sriracha sauce

Method

1. Preheat the oven to 200°C and place the sweet potato chips on a baking tray.

2. Mix the olive oil and spices, then pour over the sweet potatoes and toss so that they are all evenly coated with the oil. Bake for 15 minutes.

3. Remove from the oven and turn the chips over. Return to the oven and bake until cooked through and golden brown. Season with salt and serve with the sriracha tartare sauce.

Chef's note: “Eat these chips with anything – you’re going to polish off the whole tray.”