(Oil-free) Twice-cooked Sweet Potato Chips with Smoked Paprika & Oregano


Twice-cooked, thrice-cooked… it all sounds a little complicated and long winded, right? Not in this particular recipe!

These sweet potatoes are washed, chopped, and placed in pot of water. Bring this to a boil and as soon as you see little bubbles rising to the top, remove it from the stove and drain your sweet potato. Then sprinkle over a little plain flour, smoked paprika, oregano and sea salt over your sweet potatoes before roasting it in the oven until crispy and browned.

Also, did I mention that these are oil free fries? Auf wiedersehen, air fryer – we don’t need you anymore! So whilst these chips aren’t as crispy as deep-fried chips, they are still lightly crispy, just as delicious and so much better for you (especially needed after the holidays, am I right? I don’t know about you but I had wayyy too much food over Christmas and New Years).

Plus, serve these chips with some lime wedges and guacamole, and ta-da – you’ve got yourself a wicked party for your tastebuds. Mmmmm, sweet potato fries. Just think about having some at your next party- this is awesome party food! You can pre-boil your sweet potato fries and pop them into the fridge until you’re ready to use them. Then season and bake right before serving.

Sounds easy, right? Right. Let’s get cooking!


On a separate note, I’ll be posting soon about what I learnt from Project 52 and why I felt I couldn’t continue it to the very end. Pst, it involves Michael Pollan! So stay tuned for that.


Twice-cooked Sweet Potato Chips

with Smoked Paprika & Oregano

Serves 4


2 large sweet potatoes

2 tbsp plain flour

2 tsp smoked paprika

1 tsp dried oregano

Sea salt, to taste


1. Wash your sweet potatoes well and cut them into thick cut chips. Place these chips into a large pot, covering them with water. Bring it all to a boil. Once you see the first bubbles rising to the surface, you may remove it from the heat and drain your sweet potato. The chips should be tender but firm.

At this point, you can refrigerate your drained chips (and continue with the recipe right before you need to serve them). If you’re planning on eating them soon, continue on with the remaining steps.

2. Preheat your oven to 200 degrees celsius. Meanwhile, mix your flour with your smoked paprika, oregano, and a small pinch of sea salt. Next, toss your sweet potato gently in this dry mixture, coating each piece evenly with the flour coating. Spread out the coated chips onto a couple of baking trays lined with baking paper, then bake in the preheated oven for 25-35mins or until lightly crispy and browned.

Serve as is, or with guacamole and lime – if you’re fancy like that. :P


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