Sweet potato chips from Essential Ottolenghi: A Collection (page 145) by Yotam Ottolenghi

  • ground cayenne pepper
  • polenta
  • sumac
  • sweet potatoes
  • sweet smoked paprika
  • flaked sea salt

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

  • 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.

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