I’ve nearly finished another semester of university! These last few weeks have been very busy with assessment and for some reason I have been craving chips. To satisfy this craving, I made some sweet potato and parsnip chips as a healthier alternative to potato chips. These definitely hit the spot and when served with homemade guacamole and hummus it definitely couldn’t get much better!
These are great served for lunch, as a side to a meal, an afternoon snack or even as nibbles when entertaining.
I like to keep the skin on my sweet potatoes and parsnips as it adds texture, however you can peel them if you prefer.
The lime juice really brings out the flavours of the avocado, I prefer to use it over lemon.
It is best to eat these chips straight away otherwise they will soften. If there are leftovers, they will keep in the fridge for up to two days in a sealed container.
Sweet potato and parsnip chips
- 1 large sweet potato, washed
- 2 parsnips, washed
- Coconut oil
- 1 avocado, ripe
- 1/2 lime, juiced
Recipe for Hummus
- Preheat oven to 210C/450F and line two large baking trays with baking paper.
- Cut sweet potato and parsnips into 1cm thick chips.
- Place onto prepared baking trays and coat with just enough coconut oil, salt and pepper.
- Bake for 15 minutes then flip them with a spatula.
- Bake for a further 10 minutes or until crispy.
- Make guacamole whilst waiting by mashing avocado and lime together, then adding salt and pepper to taste.
- Make hummus as per the linked recipe.
- Serve chips with guacamole and hummus, enjoy!
- Make sure you don’t overcrowd the baking trays as the the chips will turn out soft, not crispy
- If you cut the chips smaller than 1cm make sure you reduce the cooking time
Have you been craving anything out of the ordinary lately?