I’ve always loved sweet potatoes, especially in soups, or roasted with other vegetables. I then came across a recipe that jazzed up the sweet potato chips even more, so here it is. For those of you following the Metabolic Balance programme, if you have any squash or other root vegetables on your plan, you could happily use sweet potatoes on the occasion as well.
You will need:
Sweet potatoes, cut into chip shape
1 tsp of cumin
1 tsp of salt
pinch of dried chilli flakes (watch out for adding too much, dried chilli can be quite potent!)
Mix the cumin, salt and chilli and pound together with a pestle. Coat the sweet potato chips with the mixture in a bowl, then put the chips on a baking tray with a drizzle of olive oil and bake in 180 degrees for around 30-40 minutes until the chips cooked.
These taste lovely with the lamb burgers, or a piece of baked salmon fillet.