Smart Sweet Potato Chips
All children love chips! The problem is that potatoes have a very high glycaemic index which can spike blood sugars. Most chips are also deep fried in unhealthy pro-inflammatory vegetable oils.
These delicious smart sweet potato chips are a great alternative and give naturally slow release energy, which may well mean better focus and concentration for longer. These chips are cooked in extra virgin coconut oil which also brings good healthy brain fuel and helps with reducing systemic inflammation.
Rosemary is one of my favourite brain foods, as it is well documented to help reduce mental tension, anxiety and may improve memory, mental performance and concentration. Rosemary can help the body absorb vitamin D which is essential to mood, immunity and well-being.
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Smart Sweet Potato Chips
Ingredients
- 1 large Sweet Potato
- 1 tablespoon Coconut oil Extra virgin and melted.
- 1 teapsoon Rosemary Chopped finely
- 1/2 tsp Salt Pink Himalayan or Celtic
Instructions
- Peel and slice sweet potatoes into chip shapes. Err on the side of thinner rather than fatter slices if you want crispy chips.
- Soak for 20 minutes in water. Soaking draws the excess starch out of the sweet potatoes which helps them to be crispy on the outside and soft on the inside, without burning.
- Pat the sweet potato chips dry with a kitchen towel.
- Pour the melted coconut oil onto the chips and coat well.
- Sprinkle on the finely chopped rosemary and salt.
- Place the chips on a baking sheet, ensuring there is plenty of space in between each chip.
- Put the baking tray in a hot oven (200 degrees centigrade) and bake chips for 35 minutes
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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Boys love these, we do the same with Butternut squash and they are delicious also.