Sweet Potato Chips with Lime Cream

Sweet Potato Chips with Lime Cream

SERVES 4

Sweet potato chips are moreish and the lime cream in this recipe takes them to another level of deliciousness. While I try to stay mostly dairy free when on a gut cleanse, a small amount of goat’s or sheep’s yoghurt gives lots of nourishment without the tummy compromise. This is because goat’s and sheep’s milk have smaller fat globules than cow’s milk, and a higher proportion of medium-chain fatty acids, making them easier to digest. While coriander offers anti-fungal properties, you can swap it for rosemary if you like, to give this recipe an Italian twist and to reap some added anti-inflammatory benefits.

INGREDIENTS:

Sweet Potato Chips:
2 tablespoons arrowroot
1 teaspoon sea salt
900 g (2 lb, 2 large) sweet potatoes, skin left on, scrubbed & cut into 1 cm (1⁄2 in) thick ‘chips’ extra-virgin coconut oil, warmed, for drizzling
30 g (1 oz/1⁄3 cup) flaked almonds, lightly toasted 1⁄4 teaspoon dried chilli flakes
1 large handful coriander (cilantro) stems & leaves, coarsely chopped

Lime Cream:
180 g (61⁄2 oz/3/4 cup) sheep’s, goat’s or coconut yoghurt
1 tablespoon extra-virgin olive oil
zest of 1 unwaxed lime
1 tablespoon freshly squeezed lemon juice sea salt, to taste

METHOD:

  • Preheat the oven to 200°C (400°F/Gas Mark 6) and line two large baking trays with baking paper.
  • In a large bowl, combine the arrowroot and salt. Add the sweet potato chips in batches and toss to coat. Shake off any excess and arrange the chips in a single layer across the two trays. Drizzle with coconut oil and bake for 20–25 minutes, turning once, until tender, crisp and golden.
  • Meanwhile, prepare the lime cream by whisking all ingredients in a small bowl.
  • Serve the sweet potato chips scattered with flaked almonds, chilli flakes and coriander, with the lime cream on the side.

Low-FODMAP option:
Swap the sweet potato for carrots. Cook for an extra 10 minutes, or until tender. Reduce the sheep’s or goat’s yoghurt to 125 g (41⁄2 oz/1⁄2 cup) or swap for coconut yoghurt. Carrots are a good source of the prebiotic “arabinogalactan”, shown to increase the production of short-chain fatty acids that help the body fight inflammation.

For more gut-nourishing recipe ideas, check out The Beauty Chef Gut Guide – available now.

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