If you could eat only one carbohydrate for the rest of your life, what would it be? Mine would definitely be bread. In every shape and form I cannot get enough. Potatoes I can take or leave, apart from a crunchy French fry – the potato’s naughtiest guise. For a healthier alternative I wanted to make sweet potato ‘fries’ which are baked rather than fried (as SP behave very differently than their quasi-cousin, and dissolve in a fryer). It is also very hard to get a good, crispy exterior. Out and about I’ve eaten SP chips cooked in a tempura batter or coated in breadcrumbs which are both deliciously crunchy but I wanted to find a more nutritious coating. Enter the humble almond. Tossed in coconut oil and ground almonds the SP ‘fries’ are almost as crunchy as their namesake and have a lovely nutty taste, which is incredibly moreish. Instead of the obligatory mayonnaise or ketchup dip I whipped up a sort of avocado and basil-rich hummus that really complements them.
Serves 1-2 as a side
For the ‘fries’
- Preheat the over to 190C. Wash 1 large Sweet Potato and cut lengthways into even-sized chips. Melt 2 tbsp Coconut Oil and coat the chips. Next toss the chips in 100g Ground Almonds until well coated.
- Arrange on a baking tray in one layer and roast for 20-30 minutes until cooked through and golden. N.b. They will become more crispy when slightly cooled.
For the Avocado and Basil Hummus
- In a food processor whizz together 200g cooked Chickpeas, 1 Tbsp Tahini Paste, 1 Garlic clove and the juice of ½ Lemon. Loosen with a little boiling water until a smooth puree has formed.
- Mash ½ and Avocado and fold into the hummus along with 1 tbsp Basil, chopped. Season to taste.