Sweet potato chips with mango crème fraîche

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A deliciously sweet and vibrant alternative to chips, these sweet potato wedges from Marcello Tully are baked to crispy perfection, sprinkled with a little sharp Parmesan and served with a tangy mango crème fraîche dip.

First published in 2015





Preheat the oven to 180°C/gas mark 4
Cut the sweet potatoes into large wedges
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
  • 1 pinch of salt
  • 2 tbsp of olive oil
Meanwhile, combine the mango chutney and crème fraîche in a bowl and mix until well combined
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
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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