The Chips of Sweet Pot, loved by all…

A favourite among many, the humble sweet potato will soon become favoured for its sweetness and nourishing qualities. I have been making these for years and as always I never follow recipes, I get a general gist for what’s going on, and then use my intuition for the rest.

While extremely nourishing and good for you, sweet potatoes can be a little drying so good to pair them with some good quality oil. I’ve used ghee because I love its rich nourishing qualities and other health benefits, but olive, sesame or if it’s a hot day, coconut oil may even be best for you. Use your discretion and what you have on hand.

Here’s a general guide of how to make these beauties, but as always use your intuition.

Ingredients:

• Sweet potato

• Ghee or other good quality oil

• Seasonings of choice, I used salt, pepper, dried rosemary & dulse flakes, but anything you have on hand will work

Method:

1. Preheat oven to 180°C – my electric oven can be uneven, so some chippies may overcook. Use the first bake as a test run or check them every 5 minutes after the first 20 minutes, removing smaller chippies as they’re done.
2. Slice your sweet potatoes into your most desired fancy shapes – I’ve gone the thin French fry route – other options include wedges, thick cut chips, moons, half moons etc.
3. In a bowl, mix sweet potatoes, oil and spices until nicely mixed through.
4. Spread evenly onto a baking dish or tray lined with baking paper (a non toxic one would be fab!) and pop into your oven for 20 – 40 minutes.
5. As mentioned above, check these beauties after 20 minutes to see if some can be removed as they cook, sparing them from burning, but don’t be disheartened, some may burn! Turn this into an offering, the garden or your compost will get some love with the burnt ones, and remember use your first time cooking them as a guide as every oven is so different!
6. Enjoy warm – they do crisp up slightly upon removing from the oven, and enjoy them with your dip of choice or straight up on their own.

Almond Dill Aolie

Ingredients:

• Almonds soaked overnight, in the morning drain, then pour boiling water over them, leave for 5 minutes, drain, then remove skins – they should pop right off
• Fresh water
• Asafoetida pinch (Hing) or Garlic 1 clove
• Lime or lemon juice – of one fruit
• Salt – pinch
• Fresh dill – big handful finely chopped
• Honey or Maple Syrup – to taste

Method

1. Pop your almonds into a high speed blender, water to cover (with some almonds popping out of the water still), garlic or hing & salt and blend beginning on low, then to high until almonds are smooth. Add a little water as needed – you want it to be runny but thick like custard.
2. Add in lime juice, dill and honey or maple syrup – blend until the dill is just incorporated but not completely blended.
3. Taste and adjust as needed.
4. Pour into your fanciest bowl and rest it next to your chippies – dip and enjoy!

Note: This tastes even better the next day as the dill flavours really marinate overnight, so if you have leftovers, you know what’s waiting for you the next day. 😉

There you have it folks, I hope this inspired some delicious creations of your own. If commenting is your thing, then please do below, or send me a loving telepathic high five.

All my love ✨💜✨