Toss sweet potato in cumin, chilli and sumac, then oven bake with lemon and garlic for chunky chips which are crispy yet fluffy
Prep:10 mins
Serves 8
2 tsp ground cumin2 tsp chilli flakes2 tsp sumac2 tbsp thyme leaves, roughly chopped2 tbsp rosemary leaves, roughly chopped3 garlic cloveszest and juice 1 lemon3 tbsp olive oil1 ¼kg sweet potatoes, cut into wedges
STEP 1Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, bash together the spices, herbs, garlic and some seasoning.STEP 2Spoon into a large bowl and stir in the lemon zest and juice, and the oil. Add the potatoes and toss together. Arrange, skin-side down, on 2 baking trays and bake for 30–40 mins until soft inside and crisp on the outside.
