Sweet potato chips from Ottolenghi Simple (page 145) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • janeths on January 05, 2026

    Delicious.

  • Zormasa on December 28, 2025

    These were so good. The corn meal adds an extra something. I ate almost all of them as my dinner. I used a giant two lb. sweet potato. I also used garlic powder instead of fresh garlic. Fresh garlic burns at high temps. I did an experiment with some in the oven and some in air fryer toaster oven. The ones in the oven took an hour and never really got crispy. The ones in the air fryer burnt a little. Next time I will cook for less time in air fryer.

  • Ganga108 on July 11, 2021

    Delicious! Turned the oven right up and cooked until crispy. Added small cubes of feta 10 mins from end. Loved the polenta crust on the chips.

  • clkandel on April 01, 2021

    I had no problem getting these to crisp up. Liked the addition of polenta/cornmeal - gives the fries a nice coating and I think helps with the crisping. Process would work with any seasonings.

  • mgmcewen on November 25, 2020

    We’ve made this a couple of times and the ratio of seasoning to sweet potatoes is way too high so if you use it all they are likely to be overseasoned. The garlic ends up tasting burned. And they don’t crisp up.

  • stockholm28 on July 19, 2020

    The sweet potatoes did not really crisp much. I subbed stone ground cornmeal for polenta. I’m not a huge sweet potato fan, but I’d make these again.

  • Ro_ on February 05, 2020

    I think this is probably the only recipe I've tried for sweet potato fries, and I thought it was pretty good (younger family member really liked it, my partner a little less so). The flavours and spicing were good, and there was an element of crunch on the outside, however next time I'd try cooking them on (tightly spaced) wire rack to get them even more crunchy.

  • KarinaFrancis on March 16, 2019

    I made these to go with the miso lime chicken, so I sprinkled them with togarashi instead of the paprika. They were delicious but they didn’t crisp up for me either. I’d still make them again

  • robertofwine on March 11, 2019

    Also didn't turn out particularly crispy for me, but I wasn't able to cook on the heat indicated as there was something else in the oven. Will try again for sure; overall they are a quick and yummy side dish.

  • JJ2018 on March 08, 2019

    These were really tasty. Didn’t go as crispy as I would hope but would definitely make again as tasty quick side.

  • shoffmann on February 25, 2019

    These tasted good, but the texture was a bit odd.

  • JennyHay on December 26, 2018

    Good flavours, but not crispy enough for me.

  • Frogcake on October 20, 2018

    Delicious crunchy coating! I’ve also used this on Yukon gold wedges.

  • cjross on October 19, 2018

    Yummy. The polenta added a nice crunch. I felt the garlic tasted burnt and would use garlic powder next time. Appreciated the directions on how to make this ahead of time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.