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Jalapeno and Cheddar Sweet Potato Crisps

Posted by Becky Whittaker on

The combination of January healthy eating and the cold weather has inspired us to create these yummy treats that are more nutrient dense than your average bag of crisps. Utilising the fire of Jalapeno Bacon Salt (to warm you up) together with the mellowness of the sweet potato this is one snack that we are sure you won't be able to resist. So, do you want to know how to make them? Lets get started.


One medium Sweet Potato, scrubbed.

1 Tablespoon of Olive Oil

1 Tablespoon Corn flour

For the seasoning.....

In a food bag mix half a tablespoon of Jalapeno Bacon Salt, 1 tablespoon Cheddar Bacon Salt and half a tablespoon of Corn Flour, give it a shake and set aside.


For this to work best you need to slice your sweet potato really thin, for this, we used a food processor on slice mode but you could carefully use a mandolin.

Mix 5 cups of warm water with a tablespoon of Corn Flour and place your sweet potato slices in. Leave to soak for 30 minutes. This step is very important as it removes the starch from the potato slices; imperative for crispy crisps.

After around 30 minutes drain the sweet potato slices and thoroughly dry them with lots of kitchen tissue. Remove as much moisture as possible.

Preheat your oven to 200c.

Lay a large sheet of greaseproof paper directly onto your worktop.

Put your potato slices in a bowl and pour the olive oil over. Using clean hands rub the oil in until each slice is covered.

Tip the sweet potato slices into the Bacon Salt seasoning mix (in the bag). Seal it up and give it a good shake up until they are all covered.

Spread the potato slices in one layer on the greaseproof paper, try not to let them stick on top of each other.

Carefully place the greaseproof paper with the potato on directly onto the oven rack. Cook for 20 minutes turning halfway through. Keep an eye on them, when they start turning brown and curling up on the edges remove them from the oven. Leave to cool and they will crisp up more.

These are best eaten as soon as possible, to be honest they are so delicious why would you want to wait?


This post was written by Becky Whittaker for online speciality grocery store Tastebox.




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