Soiree Chips and Dip
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Be the winner of life in general by hosting an awesome soiree with the football. How do you win? These chips. This dip.
Ingredients
- 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
Method
- 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.
Serve with Hellmann's ketchup for vegan guests