(Recipe) Sweet Potato Chips



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.




Serves: 4

Prep time: 45 minutes



tablespoons arrowroot


teaspoon sea salt


(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


(1 oz/1⁄3 cup) flaked almonds, lightly toasted 1⁄4 teaspoon dried chilli flakes


large handful oriander (cilantro) stems & leaves, coarsely chopped

Lime Cream:


(61⁄2 oz/3/4 cup) coconut yoghurt 


tablespoon extra-virgin olive oil
zest of 1 unwaxed lime


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! ?

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