Ingredients
400g sweet potato
¼ cup almond meal
½ tsp smoked paprika
½ tsp ground cinnamon
for chips
½ tsp ground cumin
for chips
1 tsp sea salt
1 tbsp olive oil
½ cup natural Greek yoghurt
for dipping sauce
½ tsp ground cinnamon
for dipping sauce
½ tsp ground cumin
for dipping sauce
2 tsp maple syrup
for dipping sauce
Equipment
- 1 Oven
- 1 Baking tray
- 1 Baking paper
- 1 Bowl
Instructions
- Preheat oven to 230°C (210°C fan-forced). Scrub sweet potato and cut into 1cm chips. Cover with water and soak for 10 minutes. Drain well and pat dry.
- Combine almond meal with spices and salt. Toss sweet potato in olive oil and then almond meal mixture.
- Place on a tray lined with baking paper. Bake for 25-30 minutes, turning 1-2 times to ensure all sides are golden.
- Meanwhile, make dipping sauce by combining all ingredients. Serve sweet potato chips with dipping sauce on the side.
Notes
Tip
Serve with any type of protein. These are delicious with pulled pork sliders or as an alternative to roast potatoes.
Variation
For a nut-free alternative, replace almond meal with polenta (gluten-free) or semolina.
Variation
If you like things really spicy, add some chilli powder or cayenne pepper to the almond meal.
