INGREADIENT

• 1 kg sweet potato cut into strips peeled
• 1 tbs rice bran oil
• 1 pinch salt
• 1 pinch pepper
• 1 tsp Mexican chilli

Creamy chilli dipping sauce

• 3/4 cup whole-egg mayonnaise
• 1 tbs hot chilli sauce
• 1/2 tsp lime rind, finely grated
• 1 tbs lime juice
• 1 long green shallots finely chopped
• 1 tbs coriander finely chopped

Direction

1. Preheat oven to 220C or 200C fan-force. Line 2 large baking trays with foil. Lightly spray foil with oil.
2. Place sweet potatoes in a large bowl with oil and chilli. Season with salt and pepper and toss to coat.
3. Arrange sweet potatoes on prepared trays in a single layer leaving a little space between chips. Roast for 25 minutes or until golden and tender.
4. Meanwhile make the dipping sauce combine remaining ingredients in a medium bowl. Chill until ready to serve.
5. Serve chips immediately with dipping sauce.