Have some leftover sweet potato lying around? Get creative with a blend of fragrant spices to transform the spud into a moreish Middle Eastern-inspired snack or side
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 158 |
| Fat | 1.3g |
| Saturates | 0.3g |
| Protein | 3g |
| Carbs | 37.6g |
| Sugars | 7.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Heat a large pot of oil to 160°C.
2
Finely slice the sweet potato using a mandolin or a sharp knife.
3
Working in batches, place the slices in the hot oil and fry until crisp and golden, approx. 2-3 minutes. Drain on paper towels.
4
Combine the salt and spices and set aside.
5
Place the chips in a serving bowl and sprinkle with the falafel spice.
6
Serve immediately.
