Sweet potato crisps with ras el hanout

Crispy sweet potatoes crisps that are great as a side dish or as a snack. 

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Sweet potato crisps with ras el hanout

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




sweet potato

As needed



As needed


ras el hanout spices

Preparation method

  • Thoroughly wash the sweet potato.
  • Cut the sweet potato into 2mm slices using the food slicer or mandolin.
  • Deep-fry the sweet potato slices at 160°C until crispy but not brown.
  • Take the sweet potato chips out of the deep fryer and drain on kitchen towel.
  • Immediately sprinkle over salt and ras el hanout spices.
  • Further dry out the chips in the heating cabinet.

Serving suggestions

  • As part of a composition with components of onion, fennel, tuna, or other sweet potato components.
  • As part of a snack.
  • As a garnish to top a salad.

Previous page