Spicy sweet potato chips

Spicy sweet potato chips



  • 400 g sweet potato
  • 1/4 cup almond meal
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tbs olive oil

Dipping Sauce

  • 1/2 cup natural Greek yoghurt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 2 tsp maple syrup


Preheat oven to 230°C (210°C fan-forced). Scrub sweet potato and cut into 1cm chips. Cover with water and soak for 10 minutes. Drain well and pat dry.

Combine almond meal with spices and salt. Toss sweet potato in olive oil and then almond meal mixture.

Place on a tray lined with baking paper. Bake for 25-30 minutes, turning 1-2 times to ensure all sides are golden.

Meanwhile, make dipping sauce by combining all ingredients. Serve sweet potato chips with dipping sauce on the side.

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Serving Suggestions


  • For a nut-free alternative, replace almond meal with polenta (gluten-free) or semolina.
  • Serve with any type of protein. These are delicious with pulled pork sliders or as an alternative to roast potatoes.
  • If you like things really spicy, add some chilli powder or cayenne pepper to the almond meal.
  • This recipe was created by Greer Worsley for Kidpsot .

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