This is the healthy answer to cheesy chips, because in reality most of us get cravings for that at some point (usually after leaving the club on a Friday night). I like to make sure I make a batch of these if I know I’m going out, so there’s something at home for me to snack on, as by that point I haven’t eaten in 8-10 hours and the chip shop/kebab van is beckoning me. I like this snack so much that I actually just have it as dinner some nights — it’s perfect for when you can’t really be bothered to cook and want snacky food that can be eaten in bed while watching TV shows back to back. Adding tahini is optional, but highly recommended — it sounds like a weird combination but the creaminess really is the perfect accompaniment and makes it the most irresistible snack. Bonus: it’s all good for you!
- 1 sweet potato, in a size that corresponds with your appetite
- 1 tbsp extra-virgin olive oil
- 1/4 tsp each ground coriander and ground cinnamon
- 1/2 tsp ground cumin
- 1 1/2 tsp dried rosemary
- salt and pepper, to taste — I like my chips really salty, so I add loads of salt and just a little pepper to add some bite; adjust to your tastes accordingly
- 1 tbsp tahini
- Preheat the oven to 200 degrees C (fan 180) and line a baking tray with greaseproof paper.
- Cut the sweet potato into wedges — the exact size really doesn’t matter, just don’t make them too thick as they’ll take forever to cook and won’t be so crispy.
- Put the sliced sweet potato into a bowl and pour over the olive oil and all the herbs and spices. Use your hands to rub everything together so that all the potato is covered.
- Tip the potato onto the baking tray and bake for 20-25 minutes or so — time will really vary on the oven and how thickly you’ve sliced the potato, so just check regularly! You want them crisp on the outside, soft and cooked in the middle, but not burnt.
- Transfer them to a plate and drizzle over the tahini.