A great recipe for when the kids get bored of regular chips, Marcello recommends serving the sweet potato variety with a tasty mango crème fraîche dip. Baking the chips is much healthier than deep-frying them

Preheat the oven to 180°C/gas mark 4
Cut the sweet potatoes into large wedges
Tasty trivia
Despite the name, sweet potatoes aren’t that closely related to potatoes. In fact, sweet potatoes are actually close relatives of the colourful flowers known as morning glories
Transfer the chips to a saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes, then drain
Place the sweet potato chips on a baking tray, drizzle with oil and sprinkle with salt. Gently toss to coat. Cook in the oven for 20-25 minutes, until tender and golden
Meanwhile, combine the mango chutney and crème fraîche in a bowl and mix until well combined
Room for a little one
Let the kids have the responsibility of making the mango crème fraîche for this dish. All they need to do is pour the chutney and the crème fraîche into a bowl and mix away!
Once cooked, stack the chips in a large bowl lined with kitchen roll
Sprinkle over the grated Parmesan and serve with the mango crème fraîche
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Marcello Tully gives chips a fresh twist here by using sweet potatoes and a fruity mango crème fraîche for an extra healthy kick.

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