There are a few varieties of sweet potato grown locally and the ones with a purplish skin and a creamy white flesh seem to be the most common. These baked chips make a great side dish to any main meal and are also great and economical served with drinks with dips or as they are on their own. They are also good at room temperature and make ideal lunch box or picnic snacks.

The result in the oven is crispy on the outside with a soft and creamy inner texture.

You will need:
1 kilo sweet potatoes, washed and scrubbed but left with skin on
5 tablespoons Ondolivia olive oil
Sea Salt and pepper
Schwartz smoked paprika if desired

Preheat oven to 200C. Cut the potatoes into long strips, leaving the skin on.

Place on a clean tea cloth and wrap them up for 15 minutes Pat the tea towel all over before taking them out so that as much moisture as possible is removed.
Place in a large bowl. Toss them in the olive oil. Add the salt and pepper and paprika if you are using it and toss again.

Prepare an oven dish by lining with baking paper brushed very lightly with olive oil.

Arrange the fried on the dish. Do not over crowd the dish and better to use two dishes or do them in batches as they will not crisp.

Bake for 25 minutes and turn over. Cook for another 25 minutes or until the edges become caramelized.

Allow to rest for 10 minutes before serving.

You can watch Lea cook live on TVM2 every day and you will find more of her recipes on www.timesofmalta.com and follow her blog on www.goodfoodeveryday.wordpress.com.

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