This recipe can be used as a side or an after school snack. Sweet potato sizes can vary, but the recipe below uses one small to medium sweet potato. For a larger serving, just double or triple the recipe.
For the chips:
1 small to medium sweet potato
1 teaspoon olive oil
1/2 teaspoon ground paprika
1 teaspoon white wine vinegar
Pinch of salt and pepper to sprinkle after cooking
Preheat oven to 200 °C (fan forced).
Cut the sweet potato into chip shapes – the smaller the rectangle, the shorter the cooking time.
Place them in a bowl and add olive oil, ground paprika, white wine vinegar and stir through until the chips are coated.
Bake for 30 minutes, or until chips are cooked through and starting to brown.
Sprinkle with a little bit of salt and pepper.
For the dipping sauce:
2 tablespoons plain yogurt (I used coconut yogurt)
1 teaspoon seeded mustard
1 teaspoon honey
Juice of half a lemon
Pinch of salt
Put all dipping sauce ingredients into a small bowl and mix until combined – you can do this step while the chips are baking.
Serve with the hot, sweet potato chips.
Rachel Mason is a nutrition student who loves cooking, writing and photography. She spends much of her time reading the latest research about health, and considers good nutrition to be an important part of holistic wellness.
Rachel takes a creative approach to food, particularly focusing on colours, textures and interesting flavour combinations. Her simple recipes focus on whole food, plant-based ingredients, and are often taste-tested by her 2 young nieces who love to help out in the kitchen.
In her spare time you’ll often find exploring new cafes or walking trails with friends and family, or curled up with a novel on the couch.
Get to know Rachel over at www.floraandflow.com