Home-made chips with roasted garlic yoghurt
Once you have tasted these home-made chips you will never go back!
400 g, unpeeled, thinly sliced
Orange sweet potato (kumara)
400 g, thinly sliced
2 clove(s), unpeeled
99% fat-free, plain Greek yoghurt, unsweetened
¾ cup(s), (180g)
- Preheat oven to 220°C or 200°C fan-forced. Line 2 baking trays with baking paper.
- Combine oil and spice mix in a large bowl. Add potatoes and toss to coat.
- Arrange garlic and potato slices, in a single layer, on prepared trays. Bake for 20 minutes. Remove garlic. Bake potatoes for a further 10–15 minutes or until golden and crisp.
- Meanwhile, squeeze garlic from skins. Discard skins. Using a fork, mash garlic in a small bowl until smooth. Stir in yoghurt and chives. Serve chips with garlic yoghurt.
TIP: Use a V-slicer or mandolin to cut sweet potato and potato into 3mm-thick slices.