Sweet potato chips with herb salt
- HERB SALT
- 30ml (2 tbsp) fresh herbs (such as
- rosemary, thyme, oregano, mint)
- 30ml (2 tbsp) sea salt flakes
- oil, for deep-frying
- 2 large orange-fleshed sweet
- potatoes, thinly sliced
For the herb salt, pound the herbs in a pestle and mortar, then add the salt and grind a little more until the salt is well combined with the herbs. Set aside until needed.
Heat the oil in a deep pan until hot. Deep-fry the sweet potatoes in batches until crisp and golden, about 4 – 5 minutes depending on thickness. Drain well on paper towel and keep warm.
Scatter some of the herb salt over the chips before serving.