February 17-23 is National Chip Week (what better excuse do we need?), and we love these big, triple-cooked babies made with delicious sweet potatoes. Sweet potatoes are full of anti-oxidants and lower in calories than regular potatoes, so go on, treat yourself!
  • 2 large sweet potatoes, peeled
  • vegetable oil to fry
  • salt to sprinkle
  1. Slice potatoes into 2cm thick chips. Drop into salted boiling water and reduce to a simmer until cooked through. Remove from heat and drain.
  2. Place chips in a single layer on a tray lined with kitchen paper or a clean cloth to absorb the moisture, and leave to cool before putting in the fridge to dry out over night (you can speed up the process by placing them in the freezer for half an hour or so).
  3. Heat a fryer filled with vegetable oil to 140C, drop in the chips and fry until they have a dry appearance (8–10 mins). Drain the oil well and return to a tray, again lined with kitchen paper or a clean cloth. Leave to cool and place back in the fridge for a couple of hours or in the freezer.
  4. When ready to serve, bring the fryer back to 180C, drop in the chips and cook until crisp (7-8 mins).
  5. Drain again and sprinkle with salt before serving.


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