Sweet Potato Chips with Curry Sauce

These spiced sweet potato chips go perfectly with our deliciously creamy ‘free from’ curry sauce. You don’t have to be from the Northern half of England to appreciate this culinary delight – and you can even have a go at this recipe if you’re following a low FODMAP diet.


  • 1 sweet potato, large
  • Bellygoodness curry sauce (half a jar for 2 people)
  • 1 ½ tbsp. corn flour
  • Avocado oil for baking (chips will be less crispy if using olive oil)
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • ½ tsp smoked paprika
  • ¼ tsp cinnamon
  • Sea salt


  1. Peel the potato and cut in half lengthwise. Cut as evenly as possible into 1 cm strips. Add to cold water
  2. Mix all the dry spices together except the salt
  3. Remove the potato from water, rinse and pat dry
  4. Preheat the oven to 225 degrees and line a baking tray with baking parchment
  5. In a bowl, drizzle potato chips with oil, coating evenly on all sides. Then sieve the spice mixture over, ensuring that all sides are coated
  6. Spread the potatoes out onto the heated baking tray, ensuring that they do not touch one another. This will ensure they go crispy
  7. Bake for 30-35 minutes, turning gently half way through
  8. Heat your Bellygoodness curry sauce. Remove the chips from the oven, season with salt, serve with curry sauce on the side, and then get dipping!