Recipes

(Recipe) Sweet Potato Chips

24
jul

Introduction

Sweet potato chips are moreish and the lime cream in this recipe takes them to another level of deliciousness.
While coriander offers anti-fungal properties, you can swap it for rosemary if you like, to give this recipe an Italian twist and to reap some added anti-inflammatory benefits.

SWEET POTATO CHIPS

Serves: 4

Prep time: 45 minutes

Ingredients

2	tablespoons arrowroot
1	teaspoon sea salt
900g	(2 lb, 2 large) sweet potatoes, skin left on, scrubbed & cut into 1 cm (1⁄2 in) thick ‘chips’ extra-virgin coconut oil, warmed, for drizzling
30g	(1 oz/1⁄3 cup) flaked almonds, lightly toasted 1⁄4 teaspoon dried chilli flakes
1	large handful oriander (cilantro) stems & leaves, coarsely chopped

Lime Cream:

180g	(61⁄2 oz/3/4 cup) coconut yoghurt
1	tablespoon extra-virgin olive oil zest of 1 unwaxed lime
1	tablespoon freshly squeezed lemon juice sea salt, to taste

The How To & Baking Instructions

Preheat the oven to 200°C (400°F/Gas Mark 6) and line two large baking trays with baking paper.
In a large bowl, combine the arrowroot and salt. Add the sweet potato chips in batches and toss to coat. Shake off any excess and arrange the chips in a single layer across the two trays. Drizzle with coconut oil and bake for 20–25 minutes, turning once, until tender, crisp and golden.
Meanwhile, prepare the lime cream by whisking all ingredients in a small bowl.
Serve the sweet potato chips scattered with flaked almonds, chilli flakes and coriander, with the lime cream on the side.

Enjoy! ?