Sunday 7 April 2013


It's happened again, another amazing recipe to make me fall more in love with sweet potatoes. Who would have thought I could have loved sweet potatoes even more?

I found a delicious looking picture of sweet potato chips. I admit I nearly licked the screen...Why lick the screen when I could just make them myself!

Yes I have attempted sweet potato chips, but this recipe takes it to the next level, these ones are SUPER crispy.

  • 2 – 3 large sweet potatoes
  • 2 tbs olive oil (or melted coconut oil)
  • 2 tbs polenta
  • 1 tsp. sea salt (more to taste, if desired) 

  1. Preheat the oven to 400°F/200°C.
  2. Scrub the sweet potatoes well under running water. Slice them into long sticks 1cm thick . Place them in a bowl of water, swish around a few times, then drain (this step helps remove some of the starch from the potato). 
  3. Place potatoes on a clean tea towel and dry thoroughly. Let them air dry while you prepare everything else.
  4. Place cut potatoes in a plastic bag, pour in oil, seal and shake bag vigorously to coat. Add polenta and salt to the bag and toss well to coat.
  5. Place fries on a lined baking sheet, making sure that they are not overlapping. Bake for 30-40 minutes until golden brown and crisp (in my experience, there was no need to flip them halfway through cooking).
Served with baked chicken breast & shredded brusselssprouts.