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Cajun Sweet Potato Chips With Sour Cream and Chives

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“Cajun sweet potato chips with sour cream and chives”

Ingredients Nutrition


  1. Grind the pepper in a spice grinder or a pestle and mortar. Add the rest of the herbs, spices, sugar and mix everything together well.
  2. Peel the potatoes and cut into chunks approx 6cm (2 1/2in) long and 1.5 cm (3/4in) thick. Blanch in boiling water for 3 minutes.
  3. Drain well and place in a bowl. Add the oil and season with sea salt. Scatter over 2tbsp of the Cajun seasoning and mix. (You're likely to have made more than you need, so store the rest in a jar for another time - it will keep for about 2 months).
  4. Barbecue the chips on a rack; place in a single layer and cook for 8-10 minutes, turning a few times until lightly charred and cooked through. If you prefer, roast them in an oven, gas 6, 200C, fan 180C for 10-12 minutes.
  5. Serve with a dipping sauce of sour cream mixed with some snipped chives and a sprinkling of chives.

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