Sorry for the late post this week! I’m juggling a couple of different recipe ideas which you’ll be seeing on the blog soon – they’re just not quite perfect yet. Here’s last night’s dinner to tide you over!
Sweet Potato Chips
4 C Sweet Potato, cut into chips (fries)
Spray Canola Oil
Seasoning of your choice
- Preheat oven to 200C.
- Arrange chips on two trays with baking paper and spray lightly with oil. Season as desired.
- Bake for 20 minutes at 200C, then toss the chips around and bake a further 12 minutes, but at a higher temperature of 230C.
- Use the spray oil sparingly. If you use too much, your chips will be soggy.
- Do not crowd the chips in the oven. I suggest spreading them out across two trays so they have a more even exposure to the heat.
- If you’re unsure about choosing a seasoning, I can recommend some combinations. Salt & rosemary, salt & thyme, pepper & lemon or lime zest, or you could even use pre-made seasonings such as Herbamare & Trocomare, which can be found in the health food aisle of most supermarkets.
1 Large Eggplant
4 TBSP Sprouts (Lentils & Mung Beans)
24 Olives (Green or Kalamata)
1.5 C Chickpeas (Cooked or Canned)
1 tsp Za’atar Seasoning*
4 Lemon Wedges
- Cut your eggplant into 12 rounds, approximately 1cm thick. Heat up a griddle pan with some oil in it and fry in batches on both sides, leaving to drain on paper towel afterwards.
- Assemble your salad. Rocket first, then 3 slices of eggplant per serve, followed by 1/4 of the chickpeas, 6 olives, 1 TBSP of sprouts and 1/4 tsp za’atar.
- Serve with a lemon wedge (to be squeezed over the top) and salt & pepper.
*I haven’t attempted making my own za’atar yet so I can’t offer you a recipe but there’s plenty available on the internet. On this occasion I used a pre-made mix from my local health food store. The ingredients are: Oregano, sumac, sesame seeds, ground cashews, ground almonds, black pepper & paprika.