Thursday, 13 March 2014

Curried Sweet Potato Chips recipe

I'm feeling quite the culinary queen now, this is my SECOND recipe that I ever made up out of my head (I'm sure you all remember my vegan chickpea donairs?)!  This recipe serves 2 as a side dish, but could easily be doubled, tripled, or even quadrupled to feed a crowd.  So without further ado, here it is!

Curried Sweet Potato Chips

(Serves 2 as a side dish of 1/2 cup each)
Delicious and naturally vegan. :)

  • 1 6oz sweet potato or yam (this is a smallish one, the big suckers you see in the store will weigh a lot more!)
  • 1 tsp vegetable or canola oil
  • 1 tsp medium curry powder
  • 1/4 tsp turmeric
  • pinch of salt
Preheat the oven to 425 degrees.  Wash and peel the sweet potato.  Cut the potato into medallions, about 1/2" thick (not too thick or your cook time will be longer).  Cut the larger medallions in half, or even quarter them in the case of a very large potato. 
In a medium bowl, combine the oil, curry powder, turmeric and salt.  Add the cut potatoes to the bowl and toss until coated.  Line a baking sheet with parchment paper and put the seasoned potatoes on the tray.
Cook for 10 minutes, then use a spatula to flip the potatoes over.  Cook for another 10 minutes until just slightly blackened around the edges.
Eat as is, or dip them in ketchup or spicy vegan mayo!

They come out such a pretty color from the turmeric.  They are just a teeny bit spicy and full of flavor, enjoy!  :)

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