Spicy sweet potato chips
Chips are always a winner, and this good-for-you alternative to potato hits the spot.
Sweet potato(es), raw
Ras El Hanout Seasoning
½ teaspoon(s), level
0% fat natural Greek yogurt
- Preheat the oven to 220°C, fan 200°C, gas mark 7.
- Scrub the unpeeled sweet potatoes, then cut into 1cm-thick chips and put in a large bowl with the olive oil, ras el hanout and ground cumin. Season well and toss to coat.
- Spread the chips out onto a large baking tray in a single layer. Bake for 35-40 minutes, turning halfway until crisp.
- Meanwhile, make a dip: in a medium bowl combine the garlic and Greek yogurt. Season well and sprinkle over a little smoked paprika. Serve the sweet potato chips with the dip.