Sweet Potato Chips with Mango Salsa


1 large mango, peeled, pitted , cut into chunks
8 cherry tomatoes, quartered
1/2 cucumber, peeled, seeded, diced
1 red onion diced
pinch of sugar
1 red chili, minced
2 tbs rice vinegar
2 tbs olive oil
Juice and zest of 1 lime
2 tbs fresh mint, chopped
2 1/2 cups thinly sliced sweet potatoes
Kosher salt to taste
Vegetable or peanut oil for deep frying


  •  To make the salsa, mix mango with the tomatoes, cucumber and onion.
  • Add the sugar, chili, vinegar, olive oil, lime zest and juice.
  • Mix together thoroughly, cover and leave for about 60 minutes to allow flavors to develop.
  • Soak the sweet potatoes in cold water for 40 minutes to remove excess starch.
  • Drain and dry thoroughly on paper towels.
  • Heat  the vegetable oil  to 375 degrees in a deep fryer of deep saucepan.
  • Fry the potatoes in batches for 4-5 minutes or until they are golden brown.
  • Drain the potato chips on paper towels and sprinkle with salt.
  • Stir the mint into the salsa and serve with the chips.




1 hr


4 min


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