Crispy Sweet Potato Chips & Sambal-Yogurt Dip

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Work top to bottom — prep ahead while timers run

Gather everything first, then follow the steps

Carbs· 1

  • 180 g sweet potato, 1 cm batons180g

Sauces· 1

  • 8 g low-oil sambal8g

Spices· 2

  • ½ tsp paprika(staple)1g
  • pinch of salt(staple)1g

Dairy· 1

  • 60 g low-fat Greek yogurt60g

Fruit· 1

  • ½ calamansi(optional)10g

Fats & oils· 1

  • scant 1 tsp oil(staple)4g

  1. Soak the batons in cold water 5 min, then dry them THOROUGHLY; toss with the oil, paprika and salt.

    Why? The soak rinses off surface starch and the drying removes steam-makers — both steps exist purely for crispness; wet starchy surfaces steam-glue into sogginess.

    Next up:Air-fry at 190 °C for 16 min, shaking the basket twice.

  2. 16 min · hands-free

    Air-fry at 190 °C for 16 min, shaking the basket twice.

    Why? Sweet potato's sugars brown faster than potato's — 190 °C instead of 200 trades a little time for even gold instead of burnt tips.
    16:00

    Next up:Dip: stir the sambal and calamansi juice through the yogurt. Eat hot.

  3. Dip: stir the sambal and calamansi juice through the yogurt. Eat hot.

    Why? This snack lands around 260 kcal with 7 g protein and 6 g fibre — a kerepek bag is 320 kcal of fried carbs. Same crunch craving, better answer.

    Tip: Double the batch: 3 min back in the air fryer re-crisps leftovers.