So over the past couple of weeks I’ve handed over a simple, healthy recipe for salsa and guacamole…however it seems the consensus is that I’ve missed something out.
Crisps.
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.
Ingredients
- 2 large sweet potatoes, peeled
- 1 tbsp coconut oil, melted (you can use olive oil at a push)
- 2 tsp sea salt
Method
- 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.
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