Here, drum roll, I have perfected the crispy sweet potato chip (YES!), which is a great thing as often sweet potato makes softer chips, and crispy chips is where it’s at as far as I’m concerned. I used to love (potato) chips, but I never felt good after eating them, they’re heavy, and mostly lacking in nutritional benefit, and potatoes don’t agree with me, or any nightshades.
When I first gave up nightshade family plants and went for a low carb diet (relatively speaking) in an effort to control my health conditions, it was a really big change for me. Food like these sweet potato oven chips were a real support, they make you feel so good, and you know you are making the right food choices. Foods like that are so important; foods you can turn to, which replace those you have left behind and nurture you without leaving you feeling that you are going without. It is a new adventure, a lifestyle change, and you should not be feeling deprived, and for the times when you do, you need to have foods lined up that will quickly make you feel otherwise, and that are healthy.
treat yourself well.
Sweet potatoes are super-packed with nutrients, far lower GI/ GL than potatoes, and so they’re far better fuel and far kinder to our bodies. They’re also vibrant and beautiful and give you a lift to cook with them. I think it’s so important to cook and eat mindfully, to enjoy and feel nurtured by the food. I love vibrant vegetables they’re jam-packed with goodness and are so beautiful, they make you feel good in so many ways.
Sweet potato chips are so light they leave you feeling good after eating. If you find sweet potato too sweet you’ll love these chips as their sweetness is somehow toned down (and the crispiness ramped up!). Here, I served them with my avocado ketchup, and summer rainbow salad with extra vegan coleslaw with sauerkraut, and it was the best meal, it felt like a real treat ♥
- 2 medium sweet potatoes
- 1 heaped tbsp millet flakes
- 2 pinches of salt
- 1 tbsp buckwheat flour
- 2 tbsp oil (I recommend odorless coconut oil, but normal is fine)
Heat the oven to full, 220 C.
Chop the sweet potato into small chips, and simmer for 5 mins in a pan of hot water.
Grind the flakes in the blender until coarse. Drain and sprinkle on ground millet flakes, flour, oil and salt, loosening with a dash of water and mixing carefully to cover. Alternatively you can mix the mixture separately and add to the potato.
Scatter the chips evenly on a baking tray. Put into oven to bake for 30 mins or so, turning once or twice, until crispy and browning, and if using coconut oil then make sure has distributed well.
You can substitute buckwheat flakes for millet flakes or use buckwheat flour or another healthy flour, it's quite versatile but the use of the coarsely ground flakes gives a good crunch and flavour.