One of my favourite vegetables is sweet potato. The sweet part of the title is well deserved because it is literally bursting with natural sweetness that adds a special flavour and colour to your meals. This version of sweet potato chips uses the crunchiness of sesame seeds to create a flavour variation on the traditional chip recipe.
Sweet potato is so easy to prepare and cook. I love it baked as the natural sweetness comes out. You can use any size sweet potato for this recipe. Leaving the skin on is a personal choice. If your sweet potato is smooth skinned without black marks or holes l would just wash it and leave the skin on. Sometimes though the skin doesn’t look so nice and l peel the sweet potato in these instances.
Chop your sweet potato into chips that are really long or shorter ones, chunky or thin. It really is up to you. Thinner ones will cook quicker and will have more of a crispy feel to them. Place the chips in a bowl and add a decent dose of seasoning (a good salt and black pepper), drizzle with a decent dose of oil (olive oil or coconut oil) and a generous sprinkle of sesame seeds (don’t be stingy with these). Pre-heat your oven to around 180 degrees celcius. You know your oven the best.
Your kitchen will be smelling lovely right about now! Enjoy!
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