One of the things I miss the most from my former way of eating, is chips and dip.
D & I have always made our own guacamole and salsa, but we used to default to good ol’ tortilla chips and we just don’t eat those anymore, so when I originally made this recipe, it was a slight flop. Today I may have improved upon it.
- one sweet potato, sliced thinly
- 4-6 tbsp coconut butter, depending on the depth of your wok
- one avocado, peeled & mashed
- juice of one lemon
- garlic powder
So while you’re letting the coconut oil heat up in a wok (medium-high heat), slice up the sweet potato (peeled or unpeeled, your choice).
Fry pieces about half a potato at a time, flipping them every so often. Lay them on paper towel once they are nice and brown. Sprinkle with a little salt if you so desire.
While you’re frying up the sweet potato, mash up your avocado, add the juice of half a lemon and garlic powder as you like it (I like it strong, D prefers adding salsa instead)
I’ve tried doing these sweet potatoes in the oven, but they always seem to turn out floppy or burnt. Frying them in healthy coconut oil is ridiculously good, and guilt free! Enjoy.