Sweet Potato Crisps with Togarashi (v, gf)

Make these when you have friends over – they’re very moreish.

2 medium Beauregard kumara, peeled

grapeseed or peanut oil for frying

togarashi or use a smoked sea salt or other flavoured salt for sprinkling

Slice the kumara as thinly and evenly as possible, ideally using a mandoline.

Heat 2cm oil in a sauté pan over a medium-high heat. In batches, shallow-fry the crisps, turning them occasionally, for about 3 minutes or until golden.

Remove with a slotted spoon and drain on paper towels then sprinkle with togarashi or flavoured salt. SERVES 4