Tika Masala Deluxe Sweet Potato Chips
Easy and yummy recipe that can be made in just 12 minutes. There is no excuse not to cook. Served with a spicy guacamole dip, it's a very satisfying, quick, and comforting snack.
Ingredients
- 1 large Sweet potato or two small
- 1 teaspoon of Tikka Masala powder
- 1 table spoon of cornflour
- Pinch of Himalayan salt
- ½ cup olive oil for frying i used mild olive oil
INGREDIENTES DEL GUACAMOLE:
- 1 avocado
- 2 tomatoes
- ½ of red onion
- ½ tea spoon ground ginger
Instructions
- Sweet potatoes contain a lot of starch; therefore, there are two ways to wash away any excess. The first and simplest way is to peel and chop the potatoes into the desired shape, then soak them in cold water for around 20 minutes. Drain them and let them dry off before cooking, especially if you want to fry them.
- Secondly, after chopping the potatoes, sprinkle salt over them, ensuring that all the potatoes are covered, and let them sit for around 10-15 minutes. Get a paper towel and wipe away excess liquid. Sprinkle over the Tikka- Masala, the cornflour, and the salt if the potatoes have previously been soaked.
- Find a large-sized pan and heat the oil until it`s hot but not burning. We don't want to overheat the oil, and neither do we want soggy chips, as sweet potatoes often absorb oil much quicker than white or red potatoes.
- Fry the potatoes until they are golden brown. They cook pretty quickly, 5-6 minutes approximately. Remember to turn them in occasionally.
- To make the guacamole, mash up the avocado, chop up the onion and tomatoes finely, and grate the ginger. Add them all to a serving bowl.
Notes & Suggestions
Nutrition information is for the sweet potato deluxe chips only and does not include the guacamole.
🔥 Top Tips
Soak the sweet potato pieces in cold water for 20–30 minutes before cooking — this removes excess starch and helps them crisp up.
Dry them really well with a clean towel or paper before tossing with cornflour — any moisture makes them soggy.
Use just enough cornflour to lightly coat — about 1 tablespoon per medium sweet potato is perfect.
Don’t overcrowd the pan when frying; cook in batches so they crisp instead of steam.
Use medium heat — too hot and they’ll brown before cooking through; too low and they’ll soak up oil.
Drain on paper towels after frying to remove excess oil.
Toss with tikka masala powder right after frying, while they’re still hot — that’s when the spice sticks best.
Nutrition Profile
Nutrition
Tika Masala Deluxe Sweet Potato Chips
Serving Size
1 serving
Amount per Serving
Calories
195
% Daily Value*
Carbohydrates
23
g
8
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Vitamin A
3
IU
0
%
Vitamin C
18
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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