Ingredients:

  • 2 large sweet potatoes (approx. 700g total)
  • 3 cups cold water (for soaking)
  • 3 Tbsp light olive oil or avocado oil
  • 1 ½ Tbsp cornstarch (or arrowroot powder)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp freshly cracked black pepper
  • 1 tsp flaky sea salt, plus extra for serving

Instructions:

  1. Cut the Potatoes: Peel the sweet potatoes if desired. Cut the potatoes lengthwise into thick, uniform wedges or chunky rectangular 'chips' approximately ½ inch (1.25 cm) wide. Consistency is key for even cooking.
  2. Soak: Place the cut sweet potatoes in a large bowl and cover completely with cold water. Let them soak for a minimum of 30 minutes. This crucial step draws out excess starch.
  3. Rinse and Drain: Drain the potatoes in a colander and rinse them briefly under cold water.
  4. Dry Thoroughly: Lay the drained chips in a single layer on clean kitchen towels. Pat them absolutely bone-dry. Any residual moisture will result in steam and a soft texture.
  5. Preheat and Prep: Preheat your oven to 425°F (220°C). Line two separate baking sheets with parchment paper.
  6. Toss with Oil: Return the dried sweet potato chips to a large, dry mixing bowl. Drizzle with the 3 Tbsp of oil and toss thoroughly until every piece is lightly coated.
  7. Add Dry Ingredients: In a small bowl, whisk together the cornstarch, smoked paprika, garlic powder, and black pepper. Sprinkle this dry mixture over the oiled potatoes. Toss gently until the chips are evenly coated.
  8. Arrange and Bake (Initial): Spread the coated chips onto the prepared baking sheets in a single layer, ensuring no chips are touching or overlapping. Crowding will steam the potatoes.
  9. First Bake: Place both trays in the oven and bake for 15 minutes.
  10. Flip and Finish: Remove the trays. Use a sturdy metal spatula to flip each chip carefully. Return to the oven and bake for another 10–15 minutes, or until the edges are deep golden brown and slightly caramelized.
  11. Serve: Immediately transfer the chips to a serving platter and sprinkle generously with the flaky sea salt. Serve straight away.