Or if you want to be, like, American, just call them "fries". But I refuse (I'm not American).
If you haven't made vegetable chips before, now's a good time to start. It's quite simple and not too time consuming. It's worth the bit of effort, definitely. You can flavour them however you want which means that each time you make them, you can add a new twist. My ingredient list is completely variable, except for the potatoes, salt, pepper and the oil.
Ingredients:
2 medium / small sweet potatoes
Olive oil to coat
1 tsp pepper
A sprinkle of salt
1 tsp dhania / coriander powdered
1 tsp jeera / cumin whole or powdered
1/2 tsp chilli flakes
Method:
Chop the sweet potatoes into any size from 1/2 - 1 cm wide with a depth of up to 2cm - depending on how crunchy you want them. Leave the skin on for a more chewy effect, but wash them well if you are leaving the skin on - perhaps with a vegetable brush if you have one.
Toss all the ingredients with your chopped vegetables and coat with olive oil. Lay out your pieces on a baking tray without them touching if possible - if they touch don't worry, but they probably won't be as crunchy.
Bake at 200'C for 15 minutes, then check them, turn them if required and keep an eye on them until lightly browned.
Tip: The more even the width of your potatoes are, the less they taper at the ends of the slices, the less likely the tips will be to burn.
For supper tonight, I just made vegetable chips with carrots (I flavoured them with chilli, garlic and pepper - yum).
