Sweet Potato Crisps with Mango Salsa

Recipe

Salsa dip

1 large ripe mango, peeled, stoned and cut into small cubes

8 cherry tomatoes,quartered

1/2 cucumber, peeled if preferred and finely diced

1 red onion, peeled and finely chopped

pinch of sugar

1 red chilli, de-seeded and finely chopped

2 tbsp rice vinegar

2 tbsp olive oil

grated rind and juice of 1 lime

Method

Mix the mango, with the tomatoes, cucumber and onion.

Add the sugar, chilli, vinegar, oil and the lime rind and juice.

Mix together cover and leave for 40-50 minutes.

Crisps

450g / 1lb sweet potatoes, peeled and thinly sliced

vegetable oil, for deep frying

sea salt

1 tbsp freshly chopped mint

Method

Soak the potatoes in cold water for 40 minutes to remove as much of the excess starch as possible. Drain and dry thoroughly in a clean tea towel, or absorbent kitchen paper.

Heat the oil to 190 C / 375 F in a deep fryer. When at the correct temperature, place half the potatoes in the frying basket, then carefully lower the potatoes into the hot oil and soak for 4-5 minutes, or until they are golden brown, shaking the basket every minute so that they do not stick together.

Drain the potato crisps on kitchen paper, sprinkle with sea salt and place under a preheated moderate grill for a few seconds to dry out. Repeat with the remaining potatoes. Stir the mint into the salsa and serve.