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.

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