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Sweet potato chips with simple salsa recipe

Roasted sweet potato wedges on an over tray, with a pot of salsa

Prep time
15 mins

Cooking time
35 mins

Super easy


  • 4 medium-sized sweet potatoes (about 1kg total), scrubbed
  • 2 tsp vegetable oil
  • 2 tomatoes, finely chopped
  • 1 small red onion, or 4 spring onions, finely chopped
  • ¼ cucumber, finely chopped
  • 4 tbsp tomato purée
  • 1 pinch ground black pepper
Nutritional information

Nutritional analysis, per adult portion (¼ recipe)

  • 1,079kJ / 258kcal
  • 5g protein
  • 58g carbohydrate, of which 19g sugars
  • 2.5g fat, of which 0.5g saturates
  • 7g fibre
  • 155mg sodium, equivalent to 0.4g salt


Preheat the oven to 200C/fan oven 180C/gas mark 6.

You could also use regular potatoes – but they may need a bit longer in the oven – or try pumpkin or butternut squash.


Slice each sweet potato lengthways into 6 wedges and put them in a roasting tin. Add the vegetable oil, season with black pepper and toss to coat. Roast in the oven for 35 to 40 minutes, or until tender, turning them over after 20 minutes.

Spice up the sweet potatoes by sprinkling them with 1 tsp of cumin seeds.


While the veg is roasting, make the salsa by mixing the tomatoes, onion, cucumber and tomato purée.

Buy a cucumber portion and use half of it in this recipe and the rest in sandwiches or salads.


Serve the sweet potato wedges with the salsa on the side.