Purple Sweet Potato Crisps
Crispy and salty on the outside, delectable on the inside, these crisps are finished with a generous drizzle of sweet basil sauce, pure comfort food with a burst of flavour. Irresistibly moreish (in the best way), they make a nourishing, feel-good side paired with greens and your favourite protein to balance out your meal – think salmon, chicken, or thrown into a protein bowl.
Nutritional Profile
Wholesome Human Hero Ingredient: Japanese Sweet Potatoes
Japanese sweet potatoes are rich in anthocyanins, powerful plant compounds that give them their deep purple-pink hue. These antioxidants help combat inflammation and protect the body from oxidative stress.
All sweet potatoes, white, purple, and gold are also great sources of both soluble and insoluble fibre, making them excellent for supporting digestion and overall gut health.
Ingredients
- 2 large purple sweet potatoes, sliced into thin rounds
- 2 tbsp extra virgin olive oil
- Sea salt & black pepper, to season
Instructions
- PREHEAT oven to 180-200℃ Line a couple of baking trays with bleach-free parchment paper.
- TOSS in a large bowl the sweet potatoes in the oil, salt and pepper.
- LAY the slices on the baking trays in a single layer.
- BAKE until the sweet potatoes are tender, not mushy and lightly browned and crisp on the outside. (Do not overcook or burn)
- SERVE with Basil Sauce or Yoghurt Mayonnaise
- These sweet potatoes are delicious, accompanied with any protein of choice or a great high-fibre snack.
- Try baking with skin on or off.
- This recipe is a source of complex carbohydrates (sweet potatoes) and healthy fats (basil dressing), I recommend serving this with some green non-starchy vegetables and a quality protein to balance out your meal.
This recipe is:
Health Benefits:
- Calming
- Healthy Digestion
- Antioxidant Rich
- Autoimmune Supportive
Love this recipe?
Want more Wholesome Human in your inbox?
Get more of what Julie’s cooking, learning, researching and discovering, once a month, straight to you.