30 Sep sweet potato chips with cashew cheese sauce
You can make this recipe as a side dish, you can eat it as a snack. It’s a meal in itself if you’re after something simple, fun and super-casual. And you can eat it in front of the TV while you catch up on episodes of Orange is the New Black.
Because when it comes to chips, sweet potatoes are the new potatoes.
They’re packed with beta-carotene (a precursor to vitamin A), have more fibre than regular spuds, and are considered paleo-friendly. Hooray!
Be aware that with this recipe, cooking times can vary, depending on the freshness of your sweet potatoes and the thickness of the slices.
The batch I made produced some rather dark, super crunchy chips at the outskirts of the tray. They were really yummy though!
For this delicious, healthy chip recipe, you’ll need a couple of oven trays and some baking paper. Simple!
2 small sweet potatoes (about 15-20 long)
1 tbsp extra virgin olive oil
a few pinches of good quality salt
1 cup raw cashews, soaked in water for 2 hours or more
1/4 cup lemon juice
1 tbsp nutritional yeast
3 tsp fresh chives, chopped finely
1 tbsp fresh parsley, chopped finely
Let’s do this!
Preheat your oven to 180°C.
Finely slice your sweet potatoes – try to get them about 1mm thick.
Toss with olive oil and 2 good pinches of salt, and place on an oven tray that’s been lined with baking paper.
Bake for 20 minutes, then turn your chips and bake for another 10-12 minutes, or until slightly crispy.
While your chips are baking, make the cashew cheese. Drain your cashews, and blend together with the lemon juice, nutritional yeast, water, and a pinch of salt. If you don’t have a high speed blender, you can use a food processor for this step.
Once your chips are ready, serve with a large dollop of cashew cheese and a generous sprinkle of chives and parsley.
Serves 2 as a main meal, or 4 as a side dish.
Please note: This post contains affiliate links. But I only recommend products that I love and totally believe in!