Roasted sweet potato and coconut chips with avocado dip
I believe you would be hard pressed to find someone that didn’t enjoy some hot chips on the odd occasion. The savoury, moreish snack is hard to say no to but the downside is that they can carry some hidden kilojoules which can be unhealthy in a balanced diet. My recipe below is a little healthier but doesn’t lack in flavour and I have made a guilt free dip to go with them because you cannot have chips without sauce. Enjoy!
Ingredients
1kg sweet potato, washed and cut into 1cm thick batons
1tbsp chimichurri spice
1 tbsp extra virgin olive oil
1/2 tsp salt plus extra
3 tbsp shredded coconut
1/2 cup greek style yoghurt
1/2 clove of garlic
1/2 avocado
2 tsp lemon juice
small handful of coriander leaves
Directions
Preheat your oven to 180 degrees Celsius, fan forced.
In a large roasting tray add your sweet potato batons along with the olive oil, chimichurri spice, salt and toss everything together until the sweet potato is evenly coated. Place the roasting tray into the oven and bake for 35 minutes uncovered before removing the tray and adding the shredded coconut to the chips and gently tossing before placing back into the oven. Bake for a further 10 minutes before removing from the oven and allowing to cool slightly and checking the seasoning.
Meanwhile make your avocado dip. Place the avocado, yoghurt, garlic, lemon juice and a pinch of salt into a food processor and blitz for 1 to 2 minutes until you have a smooth puree. Adjust seasoning and place contents into a small serving container. Alternatively if you do not have a food processor this can be made in a bowl using a fork.
Serve the sweet potato chips with the dip and garnish with fresh coriander leaves.