Spicy Sweet Potato Chips with Yoghurt Dip
Serves: 4
Cost Cutting Eco Friendly Gluten Free Vegan Friendly
These spicy wedges are perfect for entertaining - just add drinks and friends!
Ingredients:
2 sweet potatoes, chopped into chunky chip slices1/2 tsp fennel seeds
½ tsp cinnamon
1/2 tsp smoked paprika
1/2 tsp dried rosemary
1 tbsp rapeseed oil
a pinch of salt
For the satay sauce
200g Alpro Simply Plain alternative to yoghurt
juice of 1/2 a lime
5 tbsp of smooth or crunchy
peanut butter
1 tsp agave nectar
1 tbsp soy sauce
a pinch of chilli powder
method:
- Preheat oven to 180C/350F/Gas 4. Add the fennel seed and dried rosemary to a pestle and mortar, along with a pinch of salt and grind to a fine powder.
- Sprinkle the smoked paprika and cinnamon into the mixture and drizzle in the rapeseed oil.
- Toss the sweet potatoes in the spiced oil and roast in a preheated oven for 25-30 minutes, or until crispy round the edges.
- Add the yoghurt alternative to a bowl along with the lime juice, honey, peanut butter, soy sauce and chilli powder. Mix until you have a smooth satay sauce.
- Serve the satay alongside your sweet potato chips as a dip.
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