Perfect Sweet Potato Chips

I debated long and hard when writing this post. I thought it might be a bit too boring and no-one would be interested. However on reflection I decided to post it anyway, these chips are such a Hungry Swan staple it’d frankly be rude not too. If you want something more complicated, try our fish stew, that’ll keep you occupied!

Now, I’m a real chip snob and the idea of eating oven chips repels me (sorry, McCains), but I eat these sweet potato chips on at least a weekly basis. They’re delicious, go with EVERYTHING, are really easy to make and they’re quite good for you whilst not actually tasting too good for you, if you see what I mean. Sweet potatoes count as one of your five-a-day (actual potatoes don’t) which means you get healthy January bonus points! High five!

What you need:

A medium sized sweet potato per person

Olive oil

Sea salt

Black pepper

Chilli flakes


You’ll also need a good sized freezerbag


What to do:

  1. Preheat your oven to 200ºC/gas mark 6 and put a baking tray in to warm up
  2. Chop any minging bits off your potatoes and then chop roughly into chips  IMG_2797
  3. Put the chips into the freezer bag, add a glug of olive oil, a generous pinch of salt, black pepper, a pinch of chilli flakes and some fresh thyme      IMG_2799
  4. Give the chips and the seasoning a vigorous shake – you can do all of this just by putting them straight in the baking tray and seasoning on there, but this way you don’t use more oil than you need, and all of the flavours get nice and mixed up. You do get through freezer bags like they’re going out of fashion, but delicious food comes at a price I’m afraid!            IMG_2800
  5. Get your baking tray out of the oven (ideally it’s been in for about 15m by now) and shake your chips out of the bag onto the tray, spread them around and put them in the oven
  6. Cook for about 25m, giving them a shake about halfway through to make sure none of them stick to the tray. Timings will vary depending on how thick you’ve cut your chips but check they’re done by sticking a sharp knife into the thickest one – if it goes in easily, you’re done. Don’t worry too much about the thinner ones overcooking – unless your sizes are really inconsistent they’ll just be deliciously crispy.
  7. Enjoy! Perfect with fish, meat or veggie alternatives. Or just on their own in a bowl with grated cheese on top… Mmmmmmm…IMG_2804

2 Comments Add yours

  1. Kat says:

    Thanks for sharing this… never know what to do with sweet potato but made these for tea tonight and they were so good! Honestly never knew sweet potato could taste so good! x


    1. So glad you enjoyed it 🙂 sweet potato mash instead of regular mash is also awesome! xx


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