Super sweet Mexican chips - cinnamon lime extra sweet potatoes chips
These super sweet Mexican chips are what they say they are on the tin; very sweet, but they are still savoury enough to be moorish, the lime juice keeps them fresh meaning you could eat a lot in one sitting! They are also a great super food, packed with vitamins and fibre. Depending on how caramelised you like your sweet potato you can extend cooking time, I have kept cooking time on the short side as I find little one manages them better when they are soft and not too crispy/gnarly (how I like them!). Once cooked they keep in the fridge for 48 hours so are a perfect snack for the next two days. Even better mush them with some cheese spread pop it on a wrap, roll it up, slice it and you have a lunch for you both - the pin wheel of super sweet potato and tangy cheese.
Makes enough chips for 1 grown-up or 3 little ones
Ingredients
1 medium sweet potato
1 tbsp agave nectar
Juice of ½ a lime
Pinch of ground cinnamon
1 tbsp olive oil
Method
1. Cut the sweet potato into long 1cm width chips – I use my crinkle cutter so there is a greater surface area for the cinnamon-lime glaze.
2. Toss the chips and oil in a bowl. Mix the agave, lime juice and cinnamon in a separate very small dish, this will be the glaze for the chips.
3. Pre-heat the oven to fan 180C and pop an empty non-stick baking tray in there to warm up
4. Once the tray is hot take it out and put the chips on it and then back in the oven.
5. After 10 mins take the chips out and turn each one, it's a bit time consuming but worth it.
6. Pop back in oven for 5 mins.
7. Take chips out of oven and liberally brush with the agave-lime-cinnamon glaze. Pop chips back in oven for a further 5 mins.
Tips
This is my go to side veg for us, it's so easy to do and compliments so many foods as it's a little sweet, I am a firm believer in the Chinese art of mixing sweet tastes with savoury, it just works. Depending on how caramelised you like your sweet potato you can extend cooking time, I have kept cooking time on the short side as I find little one manages them better when they are soft and not too crispy/gnarly (how I like them!). Once cooked they keep in the fridge for 48 hours so are a perfect snack for the next two days. Even better mush them with some cheese spread pop it on a wrap, roll it up, slice it and you have a lunch for you both - the pin wheel of super sweet potato and tangy cheese.
Facts
Agave is a great alternative to honey, especially as the NHS advises under 1s not to eat honey. It's made from the same cactus that tequila is made from. All potatoes are originally from South America, but have been transported across the world and cultivated to make today's variety. The sweet potato is a great super food packed full of essential vitamins and fibre.