My family and I delight in these delicious yummy sweet potato chips! I think they are the perfect, healthy alternative to traditional deep-fried chips. Just don’t tell the kids they aren’t the real thing! Easy to prepare and big on satisfaction I think they’ll soon be a favourite for your family too…
- 2 sweet potatoes, washed and peeled
- 1 free range egg
- 1/4 cup gluten free (or wholemeal) flour
- 1 tbsp coconut oil (or cold-pressed coconut oil spray - preferable)
- Cut the potatoes length-ways into slim finger-sized pieces;
- In a pot, cover the potatoes in cold water and bring to the boil. Reduce to a simmer and cook until the potatoes are almost cooked (approximately 5-7 minutes, before the sweet potatoes become ‘soft’);
- Drain the potatoes, run under cool water, and then pat dry using a tea towel or paper towel;
- Prepare two bowls side-by-side. The first bowl with the egg, gently whisked, and the second bowl with the flour;
- Heat a frypan to medium heat and spray with coconut oil;
- Dip each potato chip into the egg and then dust with flour (use a sieve for best results) before placing each potato slice onto the pan. Cook until crunchy on the outside;
- Turn each sweet potato chip once, then serve (allow them to cool before serving).
About the author: I’m Krissy, a once-was sugar addict turned healthy eater (80 percent of the time). Healthy living doesn’t stop at food, and living healthy doesn’t need to be bland and boring. Pretty Wee Things is a health and wellness blog dedicated to inspiring health in the prettiest way possible. When I’m not in the kitchen or drinking almond milk lattes, I’m spending time with my big and little loves, working part time and studying to be a certified nutrition and health coach. Follow Krissy on her blog as well as Facebook, Instagram, Twitter and Pinterest.