Recipe for Mexican Sweet Potato Crisps and Salsa

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Yield:

4 servings

Ingredients:

Amount	Ingredient
	CRISPS ----------------
2 x	Sweet potatoes, scrubbed
	Peanut oil for frying
2 tsp	Sea salt flakes
2 tsp	Orange zest, shredded
1 tsp	Hot paprika
	----------------- SALSA ----------------
1 x	Orange - half squeezed, half skinned and diced finely
1 x	Tomato, diced finely
1 x	Red onion, diced finely
1 x	Hot red or green chilli, seeded and sliced

Instructions:

Instructions: Use a potato peeler to remove long thin slices, skin and all, of sweet potato until both are used up. Have 10cm of oil heated to 180C. Deep fry the crisps in batches, until golden and crisp. Drain on crumpled kitchen paper.

Mix together the salt, zest, paprika and sprinkle over the crisps. combine the salsa ingredients. Use this as a dipping salsa for the long curly crisps.

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