Jerk Sweet Potato Chips

Things have been quiet here lately, as I've had so many things going on. I've been hanging on to this very special and very easy recipe for some time (since Jamaica month) so that I still had something absolutely delicious to share with you at a time when I have no time to cook or photograph food! These baked jerk sweet potato chips, inspired by Jamaica's ubiquitous jerk seasoning, were simply superb. I couldn't stop eating them and they were all gone very quickly!

They're great for when you're entertaining, because you can chop up your sweet potatoes and have them coated in your jerk seasoning and ready to go nice and early. Then just spread them out on a tray and stick in the oven for just 20 minutes or so before serving. If you're making for a group though, I advise making plenty because they were so very popular when I made them.

You can play around a bit with the quantities of the seasoning mix, according to your personal preferences. Make all the teaspoon and tablespoons nice and generous though :)

Jerk Sweet Potato Chips

2 tsp allspice  
1/2 tsp cinnamon
1 tsp thyme leaves
1 tbsp brown sugar
1 tsp salt
1 clove garlic, very finely minced
1/2 scotch bonnet chilli, very finely minced (substitute 1/4 tsp cayenne pepper, if you like)
3 tbsp olive oil
2 large sweet potatoes

To Make
1. Preheat the oven to 200 degrees C.
2. Combine the allspice, cinnamon, thyme leaves, brown sugar, garlic and chilli and mix well. Add the olive oil and stir into a smooth paste. 
3. Peel the sweet potatoes and cut into chip shapes, keeping them all roughly the same size (otherwise they will all need different amounts of cooking time). Toss the sweet potatoes in the jerk seasoning, coating well. At this stage to can put them in the fridge, and cook later.
4. Spray a baking tray lightly with cooking spray and spread the chips out evenly. Try not to crowd them too much, you may need two trays. 
5. Bake for 20-25 minutes, until soft on the inside and a darkish caramelised brown on the surface (see picture). Serve hot. 

Check out my other Jamaican recipe posts:

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