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.

Ingredients

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

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Instructions

Peel the potato and cut in half lengthwise. Cut as evenly as possible into 1 cm strips. Add to cold water
Mix all the dry spices together except the salt
Remove the potato from water, rinse and pat dry
Preheat the oven to 225 degrees and line a baking tray with baking parchment
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
Spread the potatoes out onto the heated baking tray, ensuring that they do not touch one another. This will ensure they go crispy
Bake for 30-35 minutes, turning gently half way through
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!