Sweet potato crisps dusted with chilli powder
Dust your crisps with chilli powder for extra heat.
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.