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Cajun sweet potato chips recipe

Cajun sweet potato chips recipe

116 ratings

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  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 277 calories / serving
  • Healthy


  • 2tbsp mixed peppercorns
  • 2tsp dried sage
  • 1½tbsp dried oregano
  • 1½tbsp dried thyme
  • 2tbsp mild paprika
  • 1tsp cayenne pepper
  • 1tbsp soft brown sugar
  • 3tsp garlic powder
  • 1kg (2lb) sweet potatoes
  • 1tbsp light olive oil
  • sour cream and chopped chives to serve

Each serving contains

  • Energy

  • Fat

    4g 5%
  • Saturates

    1g 3%
  • Sugars

    17g 19%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 54.3g Protein 3g Fibre 8g


  1. Grind the pepper coarsely in a spice grinder or a pestle and mortar. Add the rest of the herbs, spices and sugar and mix well.
  2. Peel the potatoes and cut into chunky chips approx 6cm (2½ in) long and 1.5cm (¾in) thick. Blanch in boiling water for 3 minutes until al dente.
  3. Drain well and place in a large mixing bowl. Add the oil and season with sea salt. Scatter over 2 tbsp of the Cajun seasoning and mix thoroughly. (Store the rest in a spice jar for another time).
  4. Barbecue the chips using a barbecue rack; lay out in a single layer and cook for 8-10 minutes or so turning a few times until lightly charred and cooked through. Alternatively, roast in a high oven, gas 6, 200°C, fan 180°C for 10-12 minutes.
  5. Serve with a dipping sauce of sour cream mixed with some snipped chives and a sprinkling of paprika.

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