NOURISH
Recipes from the Mamawell kitchen plus guests.

Chunky salsa with homemade sweet potato crisps


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