Sweet Potato Chips
Missing chips? Just try these amazing chips from Sarah Fragoso’s essential Everyday Paleo book (p.149) and if you eat eggs, be sure to make a jar of Sarah’s mayonnaise (p.187) to go with them. They are equally delicious served with salsa.
Ingredients
Sweet potatoes – the amounts below should do 2-3 medium-sized potatoes
Coconut oil – Sarah uses 3 tablespoons but we find that we only need about 1-2 (could be our brand of oil).
1/2 tablespoon paprika – we use less, but you can experiment to taste
1/2 tablespoon cinnamon – again, experiment to taste
1/4 teaspoon cayenne pepper
Salt and black pepper
Peel and cut the potatoes into wedges (or chunky chip shapes if you prefer).
Melt the coconut oil on the roasting pan in the oven (medium heat – about 180).
When oil has melted, take pan out of the oven and add spices. Give it a good stir.
Add the sweet potatoes to the pan and make sure they are fully coated with the mixture. Season well.
Roast in the oven for around 40 minutes (depending on how thick they are cut).
Whip up some mayonnaise – 1 egg yolk, 1 tablespoon apple cider vinegar, 1/2 teaspoon mustard, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper. Whisk well and then add a couple of drops of light and mild olive oil. Whisk constantly, adding a couple of drops at a time until mixture begins to thicken. Once it begins to thicken, you can add the oil in a drizzle while whisking constantly. Do this until all the oil is incorporated and the mayo is nice and thick.
If the mayo splits, don’t panic! Get a clean bowl and put an egg yolk in it. Add the split mixture to the egg yolk very slowly, again whisking all the time. When you have done that, add the rest of the olive oil. This works a treat!
Delicious! This keeps in the fridge for about a week.