Sweet potato crisps dusted with chilli powder

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Ingredients

  • 2 large sweet potatoes
  • 2 tsp chilli powder
  • 1 tsp garlic powder
  • 1/4 tsp cayenne powder
  • 1/2 tsp ground cumin
  • 1 tsp coarse salt
  • 1/2 tsp ground black pepper
  • Vegetable oil, for deep-frying
  • Blue cheese and chive dip

  • For the blue cheese and chive dip:

  • 225g soured cream
  • 225g mayonnaise, store-bought
  • 1 tsp fresh lemon juice
  • 150g crumbled blue cheese
  • 1 1/2 tbsp honey
  • 1/2 bunch finely chopped chives, plus extra for garnish
  • Coarse salt and freshly ground black pepper

Use imperial measurements

Method

How to make Sweet potato crisps dusted with chilli powder

1) Peel sweet potatoes and discard skin. Using the vegetable peeler or a mandolin make long thin chips by peeling/slicing lengthwise from top to bottom. Place in a bowl of ice water and chill for 1 hour. Drain in a colander and layout on kitchen paper and pat dry.

2) Combine chilli powder, garlic powder, a pinch of cayenne, cumin and salt and pepper.

3) Heat vegetable oil in a large pot to 190C. Fry the potatoes in single layer batches for 2 to 3 minutes until golden brown. Lift crisps out with slotted spoon and drain on kitchen paper. Season with the spice mixture and serve immediately. Serve as a starter with blue cheese and chive dip.

For the blue cheese and chive dip:

1) Combine soured cream, mayonnaise, lemon juice, blue cheese, honey and chives in a medium bowl. Season with salt and pepper and garnish with chives. Serve with spicy and sweet potato crisps.

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