facebook
twitter
Pinterest
Instagram
Google Plus
linkedin
Eat Yourself Healthy – Sally Joseph

Sweet Potato Chips

Sweet Potato Chips

 

GF, DF, PF, DBF, AC,VV

 

Yes, even chips are on the EYH menu! But these are baked not fried and made from sweet potato, which is a healthier choice than higher starch white potato. I find these are a great option for when you are weaning off sugar or craving some comfort food but keeping an eye on the waistline! I always bake in virgin coconut oil and season with Himalayan or Celtic sea salt, which is rich in essential trace minerals. Serve on their own or with a little homemade aioli mayonnaise (see recipe page X ) .

What you’ll need…

1 large sweet potato, peeled and sliced thinly, or if you prefer a fatter chip, cut length ways into finger width chip size portions (alternatively you can use pumpkin)

1 Tbsp. virgin coconut oil or ghee

Himalayan or Celtic sea salt

1 tsp. ground cinnamon and nutmeg (optional)

2 sprigs fresh rosemary

How to make…

Preheat oven to 180C 350F. Place sliced sweet potato in a bowl and mix through with coconut oil or ghee, salt and spices and fresh rosemary.

Arrange sweet potato slices on a baking tray, lined with greaseproof  or parchment paper

Place in the oven to cook for around 20 minutes or until crispy and cooked through.

Serving size – 1 cup

Sally’s Tip… I recommend cooking enough for leftovers and store in an airtight container in the fridge for up to 5 days.

 

 

Stay in the Loop! - Receive FREE
 

Health & Lifestyle Tips
Delicious Healthy Recipes
Educational & Recipe Videos

 

Leave a Reply

Follow me on Instagram

    Connect with Sally