Kerepek Ubi Keledek dengan Sambal

Name: Sweet Potato Chips with Sambal
Cuisine: Malaysian

Pencuci Mulut • Malaysia

160

kcal

—

Protein

—

Carbs

—

Fat

Log Makanan Ini

Jejak dengan aplikasi

Log makanan, jejak kalori, puasa, dan capai matlamat kesihatan anda dengan aplikasi kami — semua di satu tempat.

Dapatkan Aplikasi

How to Make Sweet Potato Chips with Sambal (Traditional & Healthy Version)

Persediaan: 15 minit

Memasak: 20 minit

2 hidangan

Mudah

Sweet Potato Chips with Sambal is a beloved snack and dessert in Malaysia, celebrated for its vibrant flavors and crispy texture. Inspired by Malaysia’s rich multicultural cuisine, this dish combines thinly sliced keledek (sweet potato) chips with a spicy, aromatic sambal made from local ingredients like cili padi, bawang merah, and fresh limau kasturi. The contrast between the naturally sweet, earthy keledek and the fiery, tangy sambal embodies the balance of flavors typical in Malaysian cooking, making this a favorite during teatime or festive gatherings. Malaysians enjoy sweet potato chips across all communities, and pairing them with homemade sambal adds a uniquely local twist. The sambal is prepared without belacan, making it vegetarian-friendly and lighter, while still capturing the essence of Malaysian street food. Using baking instead of deep-frying reduces oil, making these chips a guilt-free treat. Indulge in this snack knowing you’re enjoying a part of Malaysia’s culinary heritage, where local produce and spices come together to create unforgettable flavors.

Mesra diabetes Penurunan berat Mesra kanak-kanak Boleh diubah suai jadi vegan

Bahan-bahan(untuk 1 medium keledek (sweet potato) worth of chips with 2 tbsp sambal)

2 medium (about 300g) Sweet potato (keledek) (orange or purple-fleshed)
2 tsp Olive oil (or minyak jagung)
1/4 tsp Salt (fine sea salt)
2 pcs Red bird's eye chili (cili padi) (adjust to heat preference)
1 pc Fresh red chili (cili merah) (seeded for less heat)
2 pcs Shallots (bawang merah) (peeled)
1 clove Garlic (bawang putih) (peeled)
1/2 tbsp Palm sugar (gula Melaka) (grated)
1 pc Lime juice (limau kasturi) (freshly squeezed)
1 leaf Pandan leaf (daun pandan) (knotted, optional for aroma) - pilihan

Arahan

1
Preheat oven to 180°C. Wash and peel the sweet potatoes. Slice them thinly (about 2mm) using a mandoline or sharp knife.
5 minutes
Uniform slices ensure even baking and crispiness.
2
Toss the sweet potato slices with olive oil and salt in a large bowl until well coated.
2 minutes
Do not over-oil; a light coating is enough for crisp chips.
3
Arrange slices in a single layer on a baking tray lined with parchment paper. Bake for 10 minutes, then flip and bake another 8-10 minutes until golden and crisp.
20 minutes
Monitor closely to prevent burning as sweet potatoes brown quickly.
4
While chips are baking, prepare the sambal: In a blender or mortar, combine cili padi, cili merah, shallots, garlic, and palm sugar. Blend or pound to a coarse paste.
5 minutes
Traditional pounding (tumbuk) gives a rustic texture.

Kenapa hidangan ini sihat

This Sweet Potato Chips with Sambal recipe is a healthy choice because it uses whole, unprocessed ingredients common in Malaysian kitchens. Baking cuts down on unhealthy fats, and sweet potatoes have a lower glycemic index than regular potatoes. The sambal is made with fresh, antioxidant-rich chilies and minimal sugar, ensuring big flavor without extra calories. It’s vegetarian, gluten-free, and easily adaptable for vegan diets, making it suitable for various health-conscious eaters.

Sweet potatoes are a powerhouse of nutrition, providing complex carbohydrates, dietary fiber, beta-carotene (vitamin A), vitamin C, potassium, and antioxidants. Baking instead of deep-frying reduces fat, making this snack heart-healthy. The sambal contains fresh chilies, which can boost metabolism and provide vitamin C, while shallots and garlic offer anti-inflammatory benefits. Using minimal oil and natural sweeteners like gula Melaka keeps the dish light yet flavorful, supporting a balanced diet.

Petua

💡Slice sweet potatoes as thin as possible for the crispiest texture.
💡Let chips cool completely before storing to avoid sogginess.
💡Adjust sambal heat to taste—milder for kids, extra cili for spice lovers.

Penyimpanan & hidangan

Store cooled chips in an airtight container for up to 2 days. Keep sambal refrigerated in a sealed jar for up to 1 week. To re-crisp chips, bake for 2-3 minutes at 160°C.

Paling sesuai dihidang: Breakfast or Lunch