Sweet Potato Breakfast Chips

So, one of my girlfriends used to compete in bikini competitions. Whilst on “prep” she had a very strict meal plan to say the least. Her favourite “carb” choice was of course sweet potatoes. She would cut them into thin slices, sprinkle them with cinnamon and bake them in the oven. Then she would bring those heavenly scented, delightfully sweet, tasty rounds into work and eat them right there in front of me! Man... did I love that slightly sweet cinnamony smell. I started thinking of ways in which I could turn those “carbs” into a more complete meal. Then it hit me! I could combine them with nuts to complete their protein chains!

Adding hazelnuts to your sweet potatoes will contribute higher levels of histidine, methionine, and tryptophan which are found in insufficient amounts in sweet potatoes.  

Voila! A new breakfast favourite is born! -This one's for you Danielle ;)

All photos courtesy of Miaou Photography

Sweet Potato Breakfast Chips

Ingredients

  • 1 medium sweet potato

  • 1/4 cup raw hazelnuts

  • 2 tsp coconut oil

  • 1/2 tsp cinnamon

  • 1/4 tsp cardamom

  • pinch of salt if desired

Method

  1. Preheat oven to 300°f.
  2. Place the hazelnuts in a large tea towel. Fold the towel over and rub vigorously to remove loose skins.
  3. Chop the hazelnuts very finely, you can use a food processor for this but be mindful not to create a paste or butter, just a finely chopped meal.
  4. Melt coconut oil, pour into a large mixing bowl and combine with cinnamon, cardamom, and salt. Then add the hazelnuts and stir well. A kind of dough like consistency will form.
  5. Slice your sweet potato into 1/8 inch thick rounds -if you have a mandolin slicer, it will come in handy for this. (I like to leave the skin on but you do what your feel, no judgement here.) Add your sweet potatoes into the bowl and toss until they are coated with the mixture.
  6. Lay the rounds flat, in a single layer on a parchment lined cookie sheet and bake 30-40 minutes.

*This recipe is meant to be single serve, depending how big your sweet potato is it could serve two. Good luck trying to share. ;P

*Fact: baking the potatoes at a lower temperature reduces the chances of the oil burning or being converted to dangerous trans fat. It will also retain more active enzymes, vitamins and other nutrients.

*This recipe can be used as a snack or even a dessert topped with a dollop of coconut whip cream or your favourite vegan vanilla ice cream!