Homemade Sweet Potato and Smoked Paprika Chips

Ingredients

• 1 kg (roughly 2 medium ones)sweet potatoes
• 10 ml (2 teaspoons)smoked paprika (or normal paprika, cumin, cayenne pepper, dried chilli flakes, or a mixture)
• 5 ml (1 teaspoon), or to tastesalt
• 30 ml (2 tablespoons)olive oil (or melted coconut oil)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C / 200°C fan / gas mark 7 (425°F).

2. 2

   Cut the potatoes

   Cut the sweet potatoes roughly into chip shapes, leaving the skin on if you like.

3. 3

   Season the chips

   Put the sweet potato pieces in a bowl with the paprika, salt and oil. Toss thoroughly with your hands or a spoon.

4. 4

   Arrange on trays

   Spread the chips across non-stick baking trays, leaving space between them so they do not touch. Use two or three trays if needed, or roasting tins or pizza trays.

5. 5

   Roast the first side

   Place the trays in the preheated oven and roast for 10 minutes.

6. 6

   Turn the chips

   Take the trays out and carefully turn the chips with tongs or a fish slice. Work on one tray at a time so the other chips do not cool.

7. 7

   Finish roasting

   Return the trays to the oven for a further 10 minutes, or until the chips are cooked. Check by tasting one.

What are sweet potato chips?

Sweet potato chips are baton-shaped pieces of sweet potato cooked until tender, with browned edges from roasting. This British-style oven version uses smoked paprika for a savoury, gently smoky flavour.

Keeping the skin on makes preparation quicker and gives the chips a more rustic finish. A short ingredient list and a hot oven make this a straightforward side for everyday meals.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 4g protein, 51g carbs, 7g fat.

Sweet potatoes provide most of the carbohydrates, while the olive oil contributes most of the fat. The recipe also includes a small amount of protein from the potatoes; serve the chips with a protein-rich main and vegetables to balance the plate.

Choosing the seasoning

Smoked paprika: it gives the chips their characteristic smoky flavour and clings to the potato when mixed with oil.

Alternatives: normal paprika, cumin, cayenne pepper or dried chilli flakes can replace it, or be combined for a different balance of warmth and heat.

Cutting and coating

Even pieces: cut the potatoes into roughly similar-sized batons so they cook at a similar pace.

Thorough coating: mix the oil and seasonings through the pieces so each chip gets some paprika and salt. Hands work well, but a spoon will do the job too.

Give the chips room

Spaced trays: arrange the chips so they are not touching. If they are crowded, moisture can collect around them rather than letting their edges roast.

More than one tray: divide the chips between two or three trays if necessary. Roasting tins or pizza trays can stand in for extra baking trays.

Check for doneness

Turn halfway: after the first 10 minutes, turn the chips carefully and return them to the oven for another 10 minutes.

Taste test: the recipe gives a further 10 minutes as a guide, but the best cue is a chip that is cooked through and tender when you try it.

Serving ideas

Serve the chips hot as a side with a burger, grilled fish or a vegetable main. They are also good with a dip or alongside a salad.

For a more filling plate, pair them with a source of protein and some extra vegetables.

Recipe notes & tips

• Leave the skin on and scrub the sweet potatoes before cutting them.
• Cut the batons to a similar thickness so they cook more evenly.
• Use your hands to spread the paprika, salt and oil over the pieces.
• Leave space around each chip on the tray.
• Turn the chips carefully after the first 10 minutes.
• Taste a chip before taking the trays out to check that it is cooked through.

Variations

• Cumin: use cumin instead of smoked paprika for a warmer, earthy seasoning.
• Cayenne: add cayenne pepper in place of paprika for a hotter result.
• Chilli flakes: use dried chilli flakes for a little heat and texture.
• Paprika mix: combine smoked and normal paprika for a milder smoky flavour.
• Coconut oil: use melted coconut oil instead of olive oil.

Common mistakes to avoid

• Uneven batons: cut the pieces to a similar thickness so they finish cooking at a similar time.
• Crowded trays: spread the chips across extra trays so they are not touching.
• Patchy seasoning: toss the chips thoroughly with the oil, paprika and salt before roasting.
• Skipping the turn: turn the chips after 10 minutes so the other side gets time in the oven.
• Guessing doneness: taste one chip after the second 10 minutes and continue roasting if it is not cooked through.

How to store

Let leftover chips cool, then keep them in a covered container in the fridge and eat within 2 days. Reheat in a hot oven until warmed through; they may be softer than when freshly roasted.

Frequently asked questions