BBQ Sweet Potato Chips

To make this recipe you do not need a Thermomix, however, I had promised my marathoner friend Meredith ages ago that I would give her the recipe for these chips (fries for you Meredith).  Believe it or not, these are actually good for you.  Sweet potatoes are considered a healthier tuber, so if you must get your potato fix, this may just be the ticket.  Leave the skin on as that is where most nutrients are.  The potatoes are baked and not fried, and whilst you do not get a crunchy finish, they are utterly moreish.  And do not be discouraged by the list of ingredients.  They are all good stuff super foods and once you have them in your pantry  you can add to savoury foods (not the coconut sugar!) very liberally.  Read up on them if you like, if you do not, just try this recipeIMG_4389 and lick your fingers afterwards.  Greedily and guiltlessly.





1 Kg sweet potatoes washed

2 tbs coconut oil, melted

1.25 tsp paprika

1/2 tsp chilli powder

1/4 tsp garlic powder

3/4 tsp onion powder

1 tsp mesquite powder

1/2 tsp maca powder

1/8 tsp cayenne pepper

3/4 tsp sea salt

1 tsp coconut sugar

  1. Heat up oven to 230C
  2. Cut the sweet potatoes into long chips, about 1cm thick.  Toss with the melted coconut oil, spread out onto 2 baking trays, and roast in the oven for 15-25 minutes until they begin to brown.  Give it 5-10 extra minutes for a little crispier chips.
  3. Whilst the chips are in the oven, prepare your spice mix by puting all your other ingredients into a small bowl and mix.
  4. When you take the chips out of the oven, sprinkle liberally with your spice mix and toss gently to coat evenly.  Serve hot.