is it just me or are sweet potatoes getting bigger every year? All the ones in the local grocery shop were huge! I’d been fancying something chip like, and although the title makes it sound like a whole lot of sweet, the dip is a vinaigrette and is more tangy than sweet which balances the tastes nicely.
If I’d have had any, I’d have coated the sweet potato chips in polenta, it gives a wonderful crunch. Cooking them in the oven like this makes them a bit crunchy and a bit fudgy .. And very moreish !
Start off by pre-heating the oven to 200 centigrade (180 fan)
For the sweet potato chips
A large sweet potato, after peeling mine weighed 550g
2 tbsp of oil (I’m using rapeseed)
Half a tsp of salt
Half a tsp cracked blacked pepper
1 tsp of nutritional yeast
2 small sprigs of oregano finely chopped
For the dip
30ml of oil (rapeseed)
20ml apple cider vinegar
1tsp agave syrup
1tsp mustard (I’m using a mild English mustard)
A pinch of salt
Let’s start with the chips, add the salt, pepper, nutritional yeast and finely chopped oregano to the oil. Whilst the flavours are infusing the oil peel and slice the sweet potato, I aimed for chips about 3 inches long and quarter inch thick.
Pop the chips on a baking sheet, drizzle over the oil and toss them together so they are evenly coated. Put in the pre-heated oven and bake for 40 to 50 minutes turning part way through.
Whilst the chips are cooking whisk together all the ingredients for the dip until emulsified, the quantities of agave and mustard are really down to personal taste so make sure to taste and adjust!
This made for a great lunch on another rainy day, I have managed to drip rather a lot of the dip down myself though!