Elizabeth Arnott

Roasted sweet potato chips

If you love sweet potatoes, you will go crazy with this easy and quick recipe.  Sweet potatoes are a powerhouse of nutrition, whose health benefits far outweigh those found in ordinary potatoes.  They contain almost twice as much fibre, and provide a "slow burning" source of energy.  
Containing large amounts of vitamin B6, they help maintain the walls of your arteries and blood vessels flexible, allowing your blood to flow freely.  They are also a rich source of potassium, which plays an important role in lowering blood pressure, and an excellent source of manganese which helps metabolise carbohydrates, and can stabilise the appetite for several hours.  

Not only that, they are rich in vitamins C and E which play an important role in the health and beauty of your hair and skin. 

All these benefits make the sweet potato an essential but inexpensive ingredient in your detox maintenance lifestyle diet. 
 
Roasted Sweet Potato ChipsTry this easy recipe - I know you will love it.  Adding spiced sesame oil gives it an extra zip of flavour; and soaking the slices of sweet potato before roasting takes out some of the starch, making them more crunchy.  They can be eaten on their own as a snack, or as a side vegetable with salad or a main course vegetarian dish.  I cook them in my countertop toaster oven, which saves time and energy. 
  

Roasted Sweet Potato Chips 
Serves 2  
Ingredients: 
1 sweet potato (peeled and sliced into chips) 
1 tspn sea salt 
1 tbspn melted coconut oil 
½ tbspn spiced sesame oil
Method: 
1. Soak the peeled and sliced chips of sweet potato in water for half an hour 
2. Heat the oven to 400℉, 200℃, Gas mark 6 
3. Pat dry the sweet potato chips, and toss in bowl with the oils and sea salt 
4. Roast for about 30 minutes, turning the chips after 15 minutes
5. Enjoy!  

Comments: 9

  • Larry Mar 27

    YUMMY! and so healthy!!!!
  • Nancy Walters Mar 30

    Delicious! as are all your wonderful recipes, and so easy to prepare. Thanks so much.
  • Debi Mar 30

    Making the recipe right now for a snack. One question, in the ingredient list there is no mention of curry, but in the instruction it says to mix in the curry. They'd be great either way I'm sure... But should there be curry or no. Thanks
  • Debi Mar 30

    Ok, they were fabulous. I didn't use curry, but I did add chili powder to the salt. Yummy!
  • Jan Mar 31

    Do you have to use coconut oil? I don't have any, so can I use canola? These sound delicious, and I like Debi's comment about putting chili powder with the salt!
  • Elizabeth Apr 03

    Hola Debi, you are right, I omitted to add curry powder to the ingredients list because of using the spiced sesame oil. I have to change the "Method". And my answer to Jan is NEVER use canola oil. It is processed in such a way that it is completely unhealthy and not fit for human consumption. We were sold a lie when they told us it was healthy. I buy coconut oil from health food shops and large supermarkets. And also I find that the sweet potatoes don't stick to the tray when I use coconut oil rather than olive oil! Win-win situation. Saludos, Elizabeth
  • Elizabeth Apr 03

    I have now changed the method omitting curry powder, but of course, if you want to spice it up you can add a teaspoonful. Either way this is delicious. I served them the other day for appetizers while people were arriving to the house. They disappeared in a blink! Elizabeth
  • Refia Apr 29

    I love crunchy roasted veg but I have stopped cooking with oil altogether because of having inherited high cholestrol. What are the effects of sesame oil and coconut oil on cholestrol levels? XX R
  • Elizabeth May 02

    I found this interesting article about coconut oil and cholesterol. This may help you decide whether to eat it or not. Best of luck. xx http://www.naturepacific.com/contents/en-us/d167_cholesterol-virgin-coconut-oil.html

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