Home > Recipes > Chips recipes > Maple, parmesan and rosemary sweet potato chips

Maple, parmesan and rosemary sweet potato chips

Name: Maple, parmesan and rosemary sweet potato chips
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: Serves 4 as a side or snack
Cuisine: British recipes
Ingredients: 3 large sweet potatoes; 4 tbsp olive oil; 2 tbsp cornflour; sea salt; 4 tbsp maple syrup; 4 snipped rosemary sprigs; a generous amount of grated parmesan, or vegetarian alternative

Published: 4 May 16
Updated: 24 Oct 24

Sweet potato chips flavoured with maple, rosemary and a generous amount of parmesan make the perfect side to griddled steak.

Easy
April 2016

Test kitchen approved

Serves 4 as a side or snack
Hands on time 5 min, oven time 30-35 min

Sweet potato chips flavoured with maple, rosemary and a generous amount of parmesan make the perfect side to griddled steak.

Vegetarian recipes

Save recipe

Save

Save recipe Print

Rate

Ingredients

3 large sweet potatoes
4 tbsp olive oil
2 tbsp cornflour
sea salt
4 tbsp maple syrup
4 snipped rosemary sprigs
a generous amount of grated parmesan, or vegetarian alternative

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 200°C/180°C fan/gas 6. Slice the sweet potatoes into long thin chips (no need to peel). Toss them in 2 large non-stick roasting tins (the biggest you have) with the olive oil and cornflour, splitting it between the tins. Scatter with sea salt and roast for 20 minutes.
Drizzle over the maple syrup and scatter over the snipped rosemary, then return to the oven for 10 minutes. Grate over a generous amount of parmesan or vegetarian alternative, then cook for another 10-15 minutes, turning the chips occasionally. When caramelised, crisp and fragrant, scatter with more sea salt and serve immediately with griddled steaks or as a snack.