roasted sweet potato discs
These sweet potato chips are very versatile. They can be served on their own, or tossed in pesto or yoghurt garlic sauce, and served on the side – or topped with slices of leeks and pine-nuts to form an entire meal.
1 sweet potato (per person)
Enough coconut oil to coat each potato generously
Himalayan salt, to season
Ground black pepper, to season
Pre-heat the oven to 200C/390F.
Leaving the skin on the potato, slice into thin circular rounds. Using your hands, rub each one with coconut oil and then lay the slices evenly spaced on a baking sheet. Roast them, turning once until golden and tender, for about 25 minutes. Season as desired.
Andy’s Sugar Safe® Tips
When roasting the sweet potatoes, leave the skins on for their nutrient value and better texture. They taste delicious served as a side with chickpea patties, or as a hearty snack with yoghurt garlic sauce.