TJean Recipe
Crispy Sweet Potato Chips
Easy 1.5 hours Snacks Air fry Sweet Potato Black Sesame Crispy Lightly Sweetened Plant-Based Vegan Vegetarian Gluten-Free Kid-Friendly Afternoon Snack Homemade
About this recipe
Thin and crispy sweet potato chips made from steamed sweet potato, cornstarch, corn oil and roasted black sesame, shaped into delicate rounds and air-fried until dry and crunchy.
Ingredients
300 g sweet potato
10 g granulated sugar
60 g cornstarch
20 g corn oil
8 g roasted black sesame seeds
Instructions
| Stage | Product | Mode | Temperature | Time |
|---|---|---|---|---|
| Steam the sweet potato | LumiBake S1 Pro 18L | Steam | 100°C | 30 min |
| Crisp the sweet potato chips | LumiBake S1 Pro 18L | Air Fry | 130°C | 40 min |
01 Peel the sweet potato.
02 Cut 300 g of sweet potato into evenly sized pieces.
03 Arrange the sweet potato pieces on a steaming tray or in a shallow heat-safe dish.
04 Place the tray in the LumiBake S1 Pro 18L.
05 Select Steam mode and cook at 100°C for 30 minutes.
06 Carefully remove the sweet potato after the steam has safely dispersed.
07 Transfer the steamed sweet potato to a large mixing bowl.
08 Add 10 g of granulated sugar.
09 Mash until the sweet potato is smooth and no large pieces remain.
10 Add 60 g of cornstarch.
11 Add 20 g of corn oil.
12 Add 8 g of roasted black sesame seeds.
13 Mix the ingredients with a spatula until they begin to come together.
14 Knead gently until a smooth and evenly combined dough forms.
15 Divide the dough into 8 g portions.
16 Roll each portion into a smooth ball.
17 Line a baking tray with parchment paper.
18 Place the dough balls on the prepared tray, leaving space between them.
19 Cover one dough ball with another small sheet of parchment paper.
20 Use the flat bottom of a glass or cup to press the dough into a thin, even round.
21 Repeat with the remaining dough balls.
22 Remove the upper parchment sheets carefully.
23 Place the tray in the LumiBake S1 Pro 18L.
24 Select Air Fry mode and set the temperature to 130°C.
25 Cook for 40 minutes.
26 Remove the chips when they are dry, firm and lightly golden around the edges.
27 Allow the chips to cool completely on the tray.
28 Serve once crisp, or store in an airtight container after cooling.