| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 328 |
| Fat | 8.3g |
| Saturates | 1.1g |
| Protein | 5.5g |
| Carbs | 60.6g |
| Sugars | 1.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFThinly slice the sweet potatoes into slices, approx. 3mm thick. Rinse in cold water and pat dry with paper towels.
In a mixing bowl, whisk together the flour, corn flour, baking powder, 1/4 tsp of salt and cayenne pepper. Slowly add in the cold water until the batter is smooth – it should be light enough to evenly coat the chips.
Heat the oil in a deep pan over a medium-high heat until it reaches 180°C.
Dip each sweet potato slice into the batter, making sure it is fully coated. Gently shake off any excess batter. Carefully lower the slices into the oil and fry in batches until golden brown and crispy, approx. 3-4 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to drain.
In a small bowl, mix together the chilli powder and 1/2 tsp salt to make the chilli salt.
Sprinkle the chilli salt over the sweet potato chips and serve alongside the guacamole.
