Sweet Potato Chips with Lime Cream

Sweet Potato Chips with Lime Cream


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.


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


  • 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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