Sweet. Potato. Fries. The name even sounds delicious right? Now try: Sea Salt & Rosemary baked Sweet Potato Fries ”“ it’s even better ;) Just to recap on a few fundamentals; typical deep-fried chips that you get with a burger in a restaurant ”“ bad. Gorgeous and colourful baked sweet potato chips ”“ good!

The chips I grew up with at school, out and about and at home occasionally (sorry mum!), are loaded with saturated fat, salts, usually deep fried and have been proven by many studies to be in the top 5 of the WORST foods you could eat. The way we cook food can dramatically affect the quality and health benefits we’ll receive from eating it. That’s why eating ”˜Raw’ can be such an attractive option because you save all the goodness and nutritional value by not heating the food up. However, heating and cooking food is one thing (and I don’t believe it’s something we should solidly avoid ”“ I like hot food!) but deep frying or smothering something in oil that is not meant to be cooked with is something else!

I love these chips because they follow my philosophy of worst-better-best and not to mention the fact they taste AH-Mazing! If you’re craving chips then sweet potato fries or wedges is the way to go. Team it with a gorgeous spiced dipping sauce and it’s practically like having a ”˜cheat’ day”¦but not! They are sweet and soft on the inside and crunchy on the out and let’s be honest, you can pair a bowl of sweet potato chips with practically any meal! Healthy home-made burgers, fish, chicken or even a bowl of salad (not my first choice) but it works! The sea salt and rosemary add that really juicy taste of freshness and wholesomeness. Hope you love them as much as I do!

Sea Salt and Rosemary Sweet Potato Fries

 

Print

Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Sea salt and Rosemary Sweet Potato Fries

Author: Lean Living Girl

Serves: 2 servings

Ingredients

Rosemary Chips

• 1 Large Sweet Potato
• 1 Tbs Coconut Oil
• 1 Stick of fresh rosemary
• 2 Tsp Sea Salt
• 1 Garlic clove

Dipping sauce

• 3 Tbs natural yoghurt
• ½ Tsp smoked paprika
• Salt and pepper to taste

Instructions

For the Chips

1. Pre-heat the oven to 220℃
2. Wash and scrub the sweet potato, removing any 'bad' bits with a small knife.
3. Cut the sweet potato into 'chip'-like pieces. They don't have to all be exact but try to get similar sizes.
4. Discard of the rosemary stalk and then chop the leaves up finely along with the garlic.
5. Place the sweet potato on a large baking tray and add the melted coconut oil, rosemary, garlic and sea salt.
6. Shake the tray and mix the sweet potatoes with your hand to ensure they are fully covered in the mixture.
7. Bake for 30-40 minutes until crisp on the outside

For the dipping sauce

1. Mix the ingredients in a small bowl and serve with the chips

3.2.2925