I’ve made sweet potato chips numerous times since I first started cooking. The problem is that I usually make way too many and then proceed to eat the equivalent of 4 servings. This recipe serves 2 as a side dish and is approximately 188 calories per serve. These delicious chips accompanied tomorrow’s recipe, Kale & Quinoa Mix up. I’ve never made sweet potato chips with lime rind before, instead opting to use spices such as ground coriander, cumin, chilli, lemon pepper, etc…I was pleasantly surprised by how well the tangy lime flavour complimented the sweetness of the potato. My poor sweet potato chips look a tad deflated, as they were cooked about 4 hours prior to this photo being taken, however I urge you not to judge a book by its cover, or in this case, a side dish by someone’s tardy photography.
Ingredients
- 600g sweet potato, peeled and cut into 1cm-thick chip shapes
- 1 free range eggwhite (33g)
- 1 tablespoon lime rind, finely grated
- pinch of sea salt & ground black pepper
Cooking
1. Preheat a fan force oven to 200 degrees celsius. Line a large baking tray with baking paper.
2. In a large bowl, toss the potato, egg white, lime rind and salt & pepper until well combined.
3. Place the chips in a single layer on the prepared tray. Bake in the oven for 35-40 minutes or until the chips are golden.
Serves / 2 as a side
Total Preparation time / 15-20 minutes
Total Cooking time / 35-40 minutes
Calories per serve / 188 calories approx.
x Emily
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