Now obviously it’s great if you’ve made the effort to make the dips, but if you’re then going to use a sharer bag of Doritos as a transportation method from bowl to mouth, you’re scrubbing out not all, but a lot of your good work.
So to rid you entirely of excuses, here is a quick and easy way to run off some sweet potato crisps. Equipment wise all you’ll need is either a manual or food processor mandolin (set to 3ml or 1/8 inch thick).
On the recipe I’ve just added some good quality sea salt (don’t go using run of the mill table salt!), but you can really have a play around with the flavours. Try a couple of teaspoons of dried rosemary, or some sweet smoked paprika to give it some punch.
- 2 large sweet potatoes, peeled
- 1 tbsp coconut oil, melted (you can use olive oil at a push)
- 2 tsp sea salt
- Heat the oven to 190ºc
- Slice the sweet potatoes into discs
- If your sea salt is course, ground in a pestle and mortar
- Toss sweet potatoes in a bowl with the oil and salt
- Cover a couple of baking trays in parchment paper (or just grease the trays)
- Spread the discs across it and put in the oven for 10 minutes
- Flip them and put back in for another 10 minutes
- Check to see if they’re starting to brown. If not give it another 3-5 minutes as this can vary from oven to oven
- Place them on a cooling rack to really crisp up and cool
Top tip: If you think you’ll be making these quite often then I highly recommend getting a mesh rack. Lakeland do this one, a snip at £5.99! They’re useful for loads of stuff, just make sure you put a tray underneath them to catch any drips!
So there you are, the full set. Dips AND crisps.
Have a great weekend,
Ian “No-Ritos” Male
PS. You didn’t think I’d let you get away without a pun?
PPS. If you need some help and guidance on eating and living healthily, get in touch, we’d love to help.
Personal Training & Group Fitness in Greenwich, Blackheath and South East London.