Preparation: 10 minutes
Cook Time: 1 hour
Servings: 4
Here’s a simple recipe for sweet potato chips. Golden, crunchy, and delicious, they work well on a vegetable platter with dips, to accompany healthy nachos, for kids’ lunchboxes, or just as a snack by themselves. The addition of nutmeg adds a pleasing, spicy warmth.
Brain Food Note
Sweet potato is high in nutrients, including B, A, and C vitamins, to soothe, heal, and protect the brain, and coconut oil for sharper thinking and a better mood.
You Will Need
4 large golden kumara (sweet potato)
1/4 cup coconut oil
1 teaspoon nutmeg
sea salt
freshly ground black pepper
What To Do
Preheat the oven to 100 degrees C and line two trays with baking paper.
Using a sharp knife or mandolin, slice the sweet potato into thin slices. If you are using a knife, try to get the slices the same thickness.
Place the slices on the baking sheet in a single layer, making sure they have plenty of space between each chip and don’t overlap. Using a pastry brush, coat each slice on both sides with coconut oil. Lightly sprinkle with nutmeg, salt, and pepper.
Bake for 30 minutes, then turn and bake for a further 30 minutes, until crisp and golden.
Tip: I keep the oven temperature low (100 degrees C) so as not to risk burning the chips. If you turn up the heat, keep an eye on them to prevent burning.
