Baked Sweet Potato Chips
This dish is great as a tasty snack or as a side dish to your evening meal. Although traditionally made from standard potatoes, chips made from sweet potatoes are much healthier and are actually of great nutritional value. Just 7 ounces of this vegetable contains approximately 65% of your recommended daily allowance of Vitamin C! They are also rich in calcium, potassium and beta-carotene. As a rule, use one sweet potato per person you are feeding, I used six to feed all six of us! The high nutritional value of sweet potatoes isn’t the only reason you should be including them in your diet. They also score impressively low on the glycemic index which makes it great for your blood sugar levels. The rich content of Vitamin A and beta-carotene makes sweet potatoes fantastic for your skin and also work to combat the free radicals which cause visible ageing effects. The high potassium content of this vegetable helps to alleviate muscle cramps, making them great to eat if you’re particularly tense! Sweet potatoes are easily grown in your garden and you don’t have to be especially green-fingered to be successful at it!
- Sweet potatoes
- Olive oil
- dash turmeric or cumin
- So to start, heat your oven to 180C then wash and peel your potatoes.
- Once they are peeled, slice each potato to 1cm thickness and then again to 1cm longways. Once they are all sliced into shape, coat them all generously in corn flour.
- You must then apply olive oil to each chip. I prefer to spray the oil on instead of pouring it, but either method is absolutely fine.
- Next, give your chips a good sprinkle of Herbamare and then add a dash of turmeric or cumin, completely up to you!
- Now that your chips have been prepared, align them on the baking tray side by side, making sure not to place them on top of each other as this will prevent them becoming crunchy.
- Place the tray in the oven for 15 minutes and then take them out, turn all of the chips over and put back in for an additional 15 minutes.
- Your chips are now ready to eat so serve them with some decent ketchup, preferably made with Agave or Brown Rice Syrup, not sugar!!!