Contributed by Nichola Ludlam-Raine.
Nichola is a UK Specialist Registered Dietitian, and can be found at www.nicsnutrition.com and on Instagram @nicsnutrition & @mummynutrition.
If you’ve been on hosting duties in the garden for the past few weeks, this is the perfect recipe that you can whip up and wow your guests with your home-made talents! Although there’s nothing wrong with shop-bought dips and crisps every once in a while - it’s the thought that counts, and by making your own you know exactly what ingredients are going into it and can keep mindful of added salt and sugar for example.
I love the freshness of the lime, tomatoes and cucumber combined with the kick of the chilli flakes. It also works well as a topping for a salad with some chicken or beans.
Sweet potato crisps ingredients
2 medium sweet potatoes
2 tsp olive oil
1 tsp paprika
A pinch of black pepper
Method
1. Preheat the oven to 200c and line two baking trays with parchment paper.
2. Chop the ends off the sweet potatoes and thinly slice horizontally, creating thin rounds - I used a mandoline slicer but you can use a knife - just try to get them as thin as possible.
3. Place the rounds into a bowl, add the olive oil, paprika/ pepper and mix through with your hands to coat.
4. Place the slices spread out onto a baking tray so they’re not overlapping, and bake in the oven for 15-20 minutes or until crisp. Leave to cool and place in a bowl.
Salsa Ingredients
100g cherry tomatoes, chopped
1 small red onion, diced
¼ of cucumber, diced
½ tsp of chilli flakes
1 small handful of fresh coriander (approx 5g, diced)
1 spring onion, diced
1 tbsp of extra virgin olive oil
Juice of ½ a lime
A pinch of salt & pepper
Method
1️. Place ½ of the tomatoes in a blender/ food processor until broken down a little more, (but not completely smooth) to provide some liquid.
2️. Add the remaining ingredients to a bowl and mix through to combine, add the tomatoes from the blender and mix through again.
3️. Serve with sweet potato crisps, or veg of your choice and enjoy!
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