Sumac Roasted Sweet Potato Chips.
The husband and I sometimes love to spend our Saturday evening with a few drinks, munchies and a few back to back movies. This is when we are not entertaining friends or we aren’t at our family or friend’s place. On these days, I try to roast/bake healthy snacks for us to munch on. One such go to option is sweet potato chips with variety of dips. One of our favourites being caper garlic hung curd dip. I got the caper garlic condiment from Ishka Farms and mixed a couple tsps with 1/2 cup hung curd and whisked it well, and we were sorted.
How to make sweet potato chips –
Peel around 2 large sweet potatoes. Using a mandoline slicer, slice these into thin chips. The uniformity of slices ensure even cooking. While you slice one, keep the other sweet potato in water to avoid discolouration. Once the sliced chips are ready, soak them in clean water for an hour. Add a tsp of salt of it. After an hour drain the water and pat dry the chips.
When you are ready to roast them, pre heat the oven at 180 C and line a baking tray with oil free parchment paper. In large mixing bowl, add the chips, add sea salt to taste, 3/4 tsp turmeric powder, 1.5 tsp smoked paprika (use red chilli powder as a substitute), 2 tsps sumac, 2 tbsps olive oil, 2 tsps garlic granules or garlic powder, 1 tsp onion powder. Mix them well and ensure the chips are coated well in the spices.
Lay them in a single layer on the tray and bake them for approx 35 mins for until the edges turn crisp brown. Switch off the oven and let the chips be inside the hot oven for another 5-8 mins.
Serve with choice of dips. These could be stored in a air tight container for a couple of days but re heat in the oven before eating (do not microwave). However, it tastes best when served immediately after making it.
Enjoy!!!
If you like this sumac roasted sweet potato chips do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
Sumac Roasted Sweet Potato Chips
Ingredients
- 2 Pcs Sweet potatoes - large
- Sea salt to taste
- 1 Tsp Table salt to soak the sweet potatoes
- 3/4 Tsp Turmeric powder
- 1.5 Tsp Smoked paprika or red chilli powder
- 2 Tbsps Sumac
- 2 Tbsps Olive oil
- 2 Tsps Garlic granules or garlic powder
- 1 Tsp Onion powder
Instructions
- Peel around 2 large sweet potatoes. Using a mandoline slicer, slice these into thin chips. The uniformity of slices ensure even cooking. While you slice one, keep the other sweet potato in water to avoid discolouration. Once the sliced chips are ready, soak them in clean water for an hour. Add a tsp of salt of it. After an hour drain the water and pat dry the chips.
- When you are ready to roast them, pre heat the oven at 180 C and line a baking tray with oil free parchment paper. In large mixing bowl, add the chips, add sea salt to taste, 3/4 tsp turmeric powder, 1.5 tsp smoked paprika (use red chilli powder as a substitute), 2 tsps sumac, 2 tbsps olive oil, 2 tsps garlic granules or garlic powder, 1 tsp onion powder. Mix them well and ensure the chips are coated well in the spices.
- Lay them in a single layer on the tray and bake them for approx 35 mins for until the edges turn crisp brown. Switch off the oven and let the chips be inside the hot oven for another 5-8 mins.
- Serve with choice of dips. These could be stored in a air tight container for a couple of days but re heat in the oven before eating (do not microwave). However, it tastes best when served immediately after making it.Enjoy!!!
