Soiree Chips and Dip

  • Brew time

    mins
  • Chill time

    mins
  • Cooking Time

    mins
  • Difficulty

  • Freeze time

    mins
  • Makes

  • Marinate time

    mins
  • Oven time

    mins
  • Prep time

    mins
  • Serves

    people
  • Total time

    mins
  • Wait time

    mins
Be the winner of life in general by hosting an awesome soiree with the football. How do you win? These chips. This dip.
  • 4 large sweet potatoes, peeled
  • 50 ml vegetable oil

Nutritional information

 

Amount per serving

Energy (kcal)

219kcal

Energy (kJ)

917kJ

Protein (g)

2.1g

Carbohydrate incl. fibre (g)

25.6g

Carbohydrate excl. fibre (g)

21.7g

Sugar (g)

5.3g

Fibre (g)

3.9g

Fat (g)

12.6g

Saturated fat (g)

2.0g

Unsaturated fat (g)

10.1g

Monounsaturated fat (g)

2.8g

Polyunsaturated fat (g)

7.2g

Trans fat (g)

0.1g

Cholesterol (mg)

0mg

Sodium (mg)

68mg

Salt (g)

0.17g

Vitamin A (IU)

17366IU

Vitamin C (mg)

6.3mg

Calcium (mg)

41mg

Iron (mg)

0.81mg

Potassium (mg)

425mg

  • 1 Preheat oven to 220°C, 200°C fan oven.
  • 2 Cut the potatoes into thin chips and toss them in oil and leave them to one side.
  • 3 Separately, pour a small amount of oil into a roasting tray and heat in the tray in the oven for at least 10 minutes.
  • 4 Place the sweet potato chips into the hot oil roasting tray and bake for 20-30 minutes until golden and crispy.
  • 5 Carefully toss them together every 10 minutes to keep them even.
  • 6 Drain on kitchen paper over a tray for 5 minutes.
  • 7 Serve with dipping sauce.
  • 8 Rest for 20 minutes and serve with the spicy white BBQ sauce.