A floral and exotic twist on oven baked potato chops, these chips are made with sweet potatoes that are seasoned with marigold petal garam masala and are baked in chilli oil. Perfect as an accompaniment or as a main meal or snack when served with naan bread or pitta bread and a spiced mayonnaise dip.
2 large sweet potatoes, peeled and cut into even sized "chips"
1 tablespoon chilli infused oil
2 teaspoons Masala Monsoon Marigold Petal Garam Masala mix
1/2 teaspoon sea salt flakes, such as Malden
extra marigold petal garam masala for sprinkling
naan bread and/or pitta bread to serve
mayonnaise to serve
A floral and exotic twist on oven baked potato chips, these chips are made with sweet potatoes that are seasoned with marigold petal garam masala and are baked in chilli oil. Perfect as an accompaniment or as a snack when served with naan bread or pitta bread and a spiced mayonnaise dip. (I used Masala Monsoon Marigold Petal Garam Masala in this recipe, which can be ordered online)
Pre-heat oven to 225C/450F/Gas 7
Place the sweet potato chips into an oven proof tray, preferably metal, in a single layer and add the oil, marigold petal garam masala and salt - mix well so all of the chips are coated in the oil and seasoning.
Roast the sweet potato chips for 20 to 25 minutes, or until the chips are cooked, crispy on the outside and soft on the inside. NB: we like ours a little charred on the edges - cook to taste.
Serve them immediately with an extra dusting of the marigold petal garam masala over them.
To serve, some ideas: Make an exotic chip butty (sandwich) by adding them as a filling to hot mini naan bread or pitta bread. Make a spiced mayonnaise dip by adding some marigold petal garam masala, a little chilli oil and some mango chutney to mayonnaise and serve with the chips and naan/pitta bread.
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