Oven-Roasted Sweet Potato Chips

4 persons

  • 1kg sweet potatoes, scrubbed
  • 2 tbs olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • sea salt and black pepper
  • olive oil, for greasing
  • lemon wedges, to serve

Basil mayo

  • ½ cup basil leaves
  • ½ cup whole egg mayonnaise
  • ½ lemon, juiced
  1. Preheat the oven and a large flat oven tray to 220°C fan forced.
  2. Trim ends off the sweet potato then into long, thin chips. Combine the olive oil, smoked paprika, cumin, sea salt and pepper in a large bowl. Add sweet potato and toss well to coat.
  3. Lightly grease the hot tray then spread chips in a single layer onto the tray. Roast for 30-35 minutes, turning once, until tender. Serve with basil mayo and lemon wedges.
  4. For the basil mayo, shred the basil leaves. Stir into the mayonnaise with the lemon juice. Season with salt and pepper.


    Basil mayo will keep in a clean airtight jar in the fridge for 3 months. Its great on sandwiches, wraps and burgers or use as a dressing for a sweet potato salad.