Roast sweet potato slap chips with sriracha tartare sauce

Roast sweet potato slap chips with sriracha tartare sauce

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  • 4
  • Easy
  • Fat conscious
  • 20 minutes
  • 40 minutes
  • Woolworths Spier Windy Peak Single Vineyard Sauvignon Blanc 2015


  • 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

Cooking Instructions

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

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.

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.”

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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