|Servings per package - 7.5||Average||Average|
|Serving size 100g||per serve||per 100g|
|Energy||441 kJ (105 Cal)||441 kJ (105 Cal)|
|Protein||0.6 g||0.6 g|
|Fat, total||5.0 g||5.0 g|
|- saturated||2.6 g||2.6 g|
|Carbohydrate||13.0 g||13.0 g|
|- sugars||3.7 g||3.7 g|
|Dietary fibre||3.1 g||3.1 g|
|Sodium||169 mg||169 mg|
Sweet Potato (87%), Batter (Maize Flour, Rice Flour, Modified Starch (Maize), Garlic Powder, Rosemary Extract, Tapioca Starch, Maize Starch, Onion Powder, Herbs, Yeast Extract, Tapioca Dextrin, Pepper Extract, Natural Colour (160c), Turmeric Extract, Stabilisers (415), Garlic Extract), Sunflower Oil.
Made in a facility that also processes products with barley
- Preheat oven to 180°C fan forced for 10 minutes.
- Spread McCain Sweet Potato Rosemary and Garlic chips in a single layer on a baking paper lined tray and place in the top half of the oven.
- Bake in oven for 10 minutes, turn and continue heating a further 8 – 10 minutes until they are lovely and crisp. Regular turning is unnecessary.
NOTE: Cooking times may vary from oven to oven. Adjust the cooking time to suit your oven and preferences.
The following cooking instructions are for a full tray of McCain Sweet Potato Chips. For smaller quantities reduce the cooking time accordingly. For best results cook from frozen. Do not overcook and watch carefully during the final minutes of preparation.
Keep frozen at or below minus 18°C. If contents become thawed, use as soon as possible. Do not refreeze.