Sweet Potato Oven Crisps with Sour Cream & Lime Dipping Sauce


How much do I love sweet potatoes? So much that they’re in the top five of my fave list!! Very tasty and good for you, the world is finally catching on to the value of said humble sweet potato. Have you seen the products in your grocery store… esp for sweet potato fries? As well as gracing the menu of many pubs, other casual and even posh eateries for some time, you can also pick them up, ready made and in your store’s freezer section, to make at home.

 

A delicious and healthy way to satisfy your salt craving~

Ever had a baked sweet potato? Especially tasty and easy during grilling season – I’ve yet to feed one to someone who did not go mad for it. Simply cook them, almost fully, in your microwave about 5 – 10 minutes depending on their size and the oomph of your appliance. Keep the skins on please… then finish them on the grill or BBQ giving them some lovely char for colour & taste. They’re sooooooooooo good, all you need is a sprinkle of salt & pepper and a drizzle of good extra virgin olive oil. If you prefer, treat them like a regular baked potato and top them how you like.

To satisfy your salty crunchy craving… try this quick and easy recipe for oven baked crisps/chips.

Sweet Potato Oven Crisps

For absolute best results, cut the potato slices as uniformly as possible – you want to make sure they cook evenly. If it looks like some will turn too dark or burn while in the oven, simply remove them from the pan and let the remainder finish cooking.

Ingredients:
1 medium sized sweet potato, washed and with skin left on
2 tsp. extra virgin olive oil
1 tsp sweet or smoked paprika
1/2 tsp ground coriander
1/2 tsp cumin
1/4 tsp salt (it will bake it, so go easy here)
1/4 tsp fresh ground black pepper

Preparation:
Preheat your oven to 375º.
Using a mandoline or very sharp knife, slice the potatoes very thinly and uniformly – 1/16 inch is ideal.
Combine the remaining ingredients in a large bowl and add the sliced potatoes, tossing to coat.
Spread them out in one layer on a parchment lined baking sheet (you may need two sheets, depending on how large the potato was).
Bake for approx 15 minutes, then remove the pan from the oven and turn over each slice.
Return to the oven for another 10 – 15 minutes, watching carefully that they do not get too dark or start to burn (it will happen fast with them being so thinly sliced) remove slices from the pan as needed.
Let cool and serve with the sour cream & lime dip.

For the Dipping Sauce:
1/2 cup low fat sour cream (or yogurt)
juice from 1/2 lime
Combine and place in a ramekin or other small container for serving.
Garnish: zest of the lime and/or a sprinkle of ground coriander

 

A mandoline really is the best tool for this job – very handy to have in your arsenal of kitchen tools.

Toss the potatoes with your hands – defo the best tool for this job and you can feel when they’re coated!

 Spread them out in one layer – don’t overlap the slices.

 Half-baked…

Had to remove some that were getting too dark.

Perfect appetizer with drinks!