Page 90 - Through the eyes of an African chef
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THROUGH THE EYES OF AN AFRICAN CHEF
Oven-baked amadumbe and sweet potato chips
INGREDIENTS
300g amadumbe 150g sweet potatoes 60ml olive oil
Salt to taste
INSTRUCTIONS
Pre-heat the oven to 250°C, with the rack placed in the centre of the oven.
Thoroughly wash and peel the amadumbe and sweet potatoes. Using a slicer or mandoline, thinly slice the amadumbe and sweet potatoes and season lightly with salt and olive oil.
Reduce the oven temperature to 200°C, then carefully lay the sliced vegetables on to a baking sheet, making sure that they don’t overlap.
Bake until golden-brown and crisp, turning every 10–15 mintues for even cooking (work quickly when turning). When the chips are ready, remove the tray from the oven and place the chips on a paper towel to cool.
Serve as soon as they are cool.
SERVES 6–8 PREPARATION TIME 15 MINS COOKING TIME 45–50 MINS
88 MY SNACKS [ chapter four ]
