Do you know anyone that doesn’t like hot chips? If you do, I’d love to meet them.
Chips are certainly my kryptonite. Get me on the most nutritionally focused day and pass me a hot chip and I’ll be sure to buckle at the knees. They are one of those comforting, social and satisfying snacks which never fails to lure even the most dedicated green smoothie lover over to the dark side.
I’m of the belief that chips bring people together. Probably the most frequently ordered snack in existence, they are made to be shared. Order some chips while at the bar and get ready for the onslaught of sticky fingers like seagulls swarming. Before you know it, all you’ll have left is aioli and you’ll be sending the next poor sucker up to order another batch.
Still waiting for your meal to come to the table while everyone else has been served? There is nearly always someone with a good heart who will slide their plate within close reach to steal a sneaky chip.
When I was in my university days and caught a nasty flu the first place I’d go was the local supermarket to pick up a bag of frozen chips ready to wack in my oven when I got home. Lots of salt and tomato sauce later I felt at least mentally on the mend.
While the humble spud often gets an unnecessary bad wrap, I often get my chip fix by substituting sweet potato for the white stuff to amp up the nutrients. We eat A LOT of sweet potato chips in our household because they are downright delicious, full of vitamin A and help ward off those sweet cravings after dinner.
If you’re trying to cut back on the sugar in your diet, I’d definitely recommended eating sweet potatoes with your dinner. Eat them last (pair with baked beetroot for a double hit) and you’ll be fighting fit to beat the ice cream calling from the freezer.
Sweet potato chips with mustard salt
2 large sweet potatoes, cut into chips of desired thickness
1 teaspoon sea salt
½ teaspoon mustard seeds
½ teaspoon garlic powder
2 tablespoons coconut flour or potato starch
2 tablespoons olive or coconut oil
1. Preheat oven to 200 degrees Celsius
2. In a large bowl toss sweet potatoes with coconut flour or potato starch until well coated
3. Drizzle in olive oil and toss to coat
4. Arrange chips on baking trays in a singe layer
5. Bake for 10 minutes while you make the salt
6. In a mortar and pestle grind salt and mustard seeds until fine, then add garlic powder
7. Remove chips from the oven, sprinkle on salt and turn chips over and sprinkle with more salt
8. Bake for an extra 10 – 15 minutes, depending on thickness