* * *
Scrub the sweet potatoes, leaving the skin on.
Cut into chunky style chips approximately 7.5cm long and 1.25cm thick. Place into boiling salted water and simmer for 7-8 minutes until just cooked (al dente).
Drain and refresh in iced water. Drain again and place the chips in a large mixing bowl and toss with the olive oil.
Scatter over the Cajun seasoning spice blend and season generously with sea salt.
Pre heat the grill to a high heat and grill for 5 minutes on either side or until nicely charred.
When the chips are made garnish with rough chopped coriander and serve with sour cream and chives.
* * *