Instructions: Cut the sweet potatoes in half lengthways and then cut each half into strips.

Place in a bowl or a plastic bag, add the oil, salt and pepper and mix thoroughly.

Remove the potatoes from the bag and cook over a medium heat on a barbecue for 25-30 minutes until tender.

Meanwhile combine all the ingredients for the chilli nut butter. Serve the potatoes hot with the chilli nut butter on top.

Variation:
Roast the sweet potatoes in their jackets in a preheated oven at 200 C, 400 F, gas mark 6 for 45 minutes, then split open and mash the chilli nut butter into them. Alternatively, omit the tomato puree, chilli powder, cocoa powder and add finely chopped coriander instead.

Hints and tips:
Choose medium-sized sweet potatoes to make good chunky chips. The chips can be prepared in advance – just soak them in water until ready to use, drain, dry and season as above.

NOTES : Ideal for summer, these chips are quick to prepare and easy to cook. Cook them on the barbecue and serve with tangy chilli nut butter.

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