Sweet potato crisps dusted with chilli powder

Dust your crisps with chilli powder for extra heat.

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
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
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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