Name: Sweet Potato Chips With Simple Salsa
Prep time: 10 min
Cook time: PT-487465H56M26S
Total time: PT-487465H56M26S
Cuisine: International
Ingredients: 4 medium sweet potatoes (about 1 kg), scrubbed; 2 teaspoons vegetable oil; 2 tomatoes, finely chopped; 1 small red onion or 4 spring onions, finely chopped; 1/4 cucumber, finely chopped; 4 tablespoons tomato purée; 1 pinch ground black pepper

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Crispy, golden sweet potato wedges paired with a fresh, tangy salsa make for a healthy and satisfying side dish or light lunch. This recipe is full of vibrant colours, natural sweetness, and refreshing crunch.

Why You’ll Love This Recipe

Naturally sweet and savoury flavour combination.
Healthy alternative to regular chips.
Easy to customise with spices.
Pairs well as a snack, appetiser, or light lunch.
Simple, fresh salsa for a burst of brightness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 medium sweet potatoes (about 1 kg), scrubbed
2 teaspoons vegetable oil
2 tomatoes, finely chopped
1 small red onion or 4 spring onions, finely chopped
¼ cucumber, finely chopped
4 tablespoons tomato purée
1 pinch ground black pepper

Swap Tip: Use regular potatoes (cook a little longer), pumpkin, or butternut squash instead of sweet potato.

Directions

Prepare The Sweet Potatoes
- Preheat oven to 200°C (180°C fan) or gas mark 6.
- Slice each sweet potato lengthways into 6 wedges.
- Place in a roasting tin, drizzle with vegetable oil, season with black pepper, and toss to coat.
Roast The Chips
- Roast for 35–40 minutes until tender, turning after 20 minutes.
- Optional: Sprinkle with 1 teaspoon cumin seeds, paprika, or your favourite spice blend before roasting.
Make The Salsa
- While potatoes roast, mix tomatoes, onion, cucumber, and tomato purée in a bowl.
- Season to taste with black pepper.
Serve
- Serve sweet potato wedges hot with salsa on the side.
- Optional: Add a side salad for a complete light lunch.

Servings And Timing

Servings: 4
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

Spicy: Add chili powder or cayenne to the sweet potatoes.
Herby: Toss wedges in rosemary or thyme before roasting.
Citrus salsa: Add a squeeze of lime to the salsa for extra freshness.
Cheesy: Sprinkle with grated parmesan for the last 5 minutes of roasting.

Storage/Reheating

Storage: Store leftover wedges in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in the oven at 180°C until hot and crispy again.
Salsa is best eaten fresh but can be refrigerated for 1 day.

FAQs

Can I Make These Ahead?

You can cut the potatoes in advance, but roast just before serving.

Can I Use Pre-Cut Sweet Potato Chips?

Yes, adjust cooking time depending on thickness.

How Do I Get Them Extra Crispy?

Avoid overcrowding the roasting tin and turn them halfway through cooking.

Can I Air Fry These?

Yes, cook at 200°C for 15–20 minutes, shaking halfway.

What If I Don’t Have Tomato Purée?

You can use fresh tomato juice or a little ketchup for a sweeter salsa.

Can I Skip The Salsa?

Yes, but the salsa adds a refreshing contrast to the wedges.

Are These Vegan?

Yes, this recipe is naturally vegan.

Can I Add Garlic?

Yes, minced garlic or garlic powder works well on the wedges.

What’s The Best Oil To Use?

Vegetable or olive oil both work well.

Can I Use Cherry Tomatoes?

Yes, chop them finely for the salsa.

Conclusion

These sweet potato chips with simple salsa are a healthier take on comfort food, pairing roasted wedges with a bright, fresh dip. They’re easy to make, full of flavour, and perfect for a quick meal or snack.