Sweet Potato Chips with Crab and Cream Cheese Drizzle

Serves 2, Preparation time: 2 hours, Cooking time: 20-25 minutes
The trick to perfect sweet potato chips: Cut the sweet potatoes into thin fries and soak the sweet potatoes in cold salted water for 1 1/2 hours. This helps get rid of the excess starch and allows the sweet potatoes to get really crispy. Drain the water away and dry the sweet potatoes dry on kitchen towel. Place the sweet potatoes to a large plastic freezer/ziplock bag with 2-3 teaspoons of cornflower and shake to coat evenly.


Sweet Potato Chips

  • 4 medium (approx 800g) sweet potatoes, cut in thin fries
  • cornflour, for dusting
  • 3 tablespoons olive oil
  • sea salt and freshly ground black pepper

Chilli Cream Cheese Drizzle

  • 50g brown crab meat
  • 1 heaped tablespoon Lactofree cream cheese
  • 1/2 red chilli, finely chopped
  • 2 teaspoons freshly squeezed lemon juice
  • 1 teaspoon garlic infused olive oil
  • sea salt and freshly ground black pepper

1. Pre-heat your oven to 200 degrees celsius/400 degrees Fahrenheit.

2. Divide the sweet potatoes over two trays, to prevent them overcrowding. This is essential to get a crispy chip. Drizzle over the olive oil and toss to coat. The other option is placing the olive oil dressed chips on wire racks over baking trays to get even crisping around the whole chip.

3. Place the sweet potato chips in the oven and roast for 20-25 minutes. If they are on a tray, turn them halfway through cooking.

Recipes created by Tess Ward in collaboration with Lactofree, Visit LactoFree.co.uk for more information.