Recipes
(Recipe) Sweet Potato Chips
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 |
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! ?