Mexican sweet potato crisps and salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sweet potatoes; scrubbed | |
| Peanut oil for frying | ||
| 2 | teaspoons | Sea salt flakes |
| 2 | teaspoons | Orange zest; shredded |
| 1 | teaspoon | Hot paprika |
| 1 | Orange - half squeezed; half skinned and | |
| ; diced finely | ||
| 1 | Tomato; diced finely | |
| 1 | Red onion; diced finely | |
| 1 | Hot red or green chilli; seeded and sliced | |
| 1 | Handful fresh coriander leaves; chopped | |
Directions
CRISPS
SALSA
Use a potato peeler to remove long thin slices, skin and all, of sweet potato until both are used up. Have 10cm of oil heated to 180C. Deep fry the crisps in batches, until golden and crisp. Drain on crumpled kitchen paper.
Mix together the salt, zest, paprika and sprinkle over the crisps. combine the salsa ingredients. Use this as a dipping salsa for the long curly crisps.
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