Halloween Veggie Chips with Sweet Chilli

• 4 tbsp Nuttelex Spread
• 2 large red skin potatoes
• 2 small sweet potatoes
• 1 tsp Mexican seasoning
• sea salt flakes to taste

For Serving And Dipping

• dairy-free sour cream
• vegan sweet chilli sauce

Tools

• chopping board
• small food colouring round caps, piping nozzles, straws or craft knife (scalpel) to create eyes and mouths
• baking paper
• 2 large lined baking trays

1. Wash all potatoes well under cold water and dry with paper towel. Preheat oven to 200C fan or 220C conventional
2. Use a chopping board & a large sharp knife cut both potato varieties into 1 cm thick slices. Using your chosen eye-shape tool and a small sharp knife, carefully cut out eyes and mouth from potato slices.
3. Next place them in a large bowl drizzle over with melted plant-based Nuttelex and the Mexican seasoning and then gently toss to combine.
4. Grab lined trays with baking paper, arranging an even layer & lastly sprinkle lightly preferred amount of flaky salt.
5. Bake for 20-25 minutes turning chips & swapping the trays halfway through the cooking or until golden brown and just tender.
6. Cool slightly before serving with a side of dairy-free sour cream with a few dollops of sweet chilli sauce for dipping.