Sweet potato chips & Thyme mayonnaise


Sweet potatoes are considered to be a healthier potato option. In comparison to its white cousin, sweet potato has a higher mineral value – in fact one serving of sweet potato offers a daily dose of vitamin A, a mineral important for growth and immune system. It is, also, higher in vitamin C, a good source of Vitamin D, Magnesium and B6.

The flavour of sweet potato chips is so much richer than the white one and they are harder to make because they go very soft with high temperatures.  The trick is to coat them with something that will give them crispiness. They are still very different in texture and taste, but personally I much prefer these- and not only because they are better for my body.




Firstly, cut the potato into chip strips. Don’t make them too thick as they will go soft. Then mix some polenta flour with a tablespoon of sesame seeds and chia seeds.
Rub the chips with coconut oil and roll into the polenta mix. Lay the chips on the baking tray and bake for about 25 minutes at 180 degrees, increasing it to 200 in the last 5 minutes of baking.

For the mayonnaise, beat two room temperature egg yolks for a couple minutes, or until they are stiff and creamy. Add mustard and salt and mix for another minute.  Then add a TBSP of olive oil very slowly and gradually, whilst continuing to mix. Finally, add some finely chopped thyme, a teaspoon of cider vinegar and continue to mix for another 30 seconds.





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