Coconut flour, coconut oil, smoked paprika, sweet potato and salt. Yes we have tried it and enjoyed it in this family. Now I know a lot of people are going to tell me that adding coconut to my sweet potato chips makes them too sweet.
However, my hubby and I have tried it several times and we really love it. If you’re not a great lover of coconut, I understand, instead you could use olive oil and wholemeal flour. Sadly I’m gluten intolerant so I can not try the wholemeal flour method.
Coconut flour on the other hand is made from dried, ground coconut meat which is gluten and wheat free. Gluten is a protein found in wheat which I can no longer tolerate. Coconut flour helps me to bake some of my favourite cookies, pancakes, cakes and crispy chips without the serious side effects.
It’s a great flour because it’s high in fiber and has a moderate effect on blood sugar levels. Also it’s high in protein and healthy fats. As I have mentioned before in my blogs, in other countries where they consume a lot of coconut there is no obcesity crisis and less heart and liver disease. So it’s a fantastic substitute for flour.
You can find coconut flour in most health food stores but it’s now readily available on the internet. If you haven’t tried coconut flour as a substitute then I suggest you give it a go and you can start with this recipe.
- Chopping board
- Sharp knife
- Potato peeler
- Baking tray
- Food brush
- Sweet potato x 1 large (about 600g)
- Coconut oil x 2 tbsps
- Coconut flour x 2 tbsps
- Smoked paprika x 2 tsps
- Salt x 1/4 tsp
- Start by preheating the oven to 180º and put the baking tray in at the same time.
- Peel the sweet potato and chop into chip like shapes.
- Once the oven is heated remove the baking tray.
- Add the coconut oil and let it melt.
- Next add the coconut flour, smoked paprika and salt.
- Make it into a paste.
- Put the chips into the tray and brush over the paste as evenly as possible.
- Finally put the tray back into the oven for around 30 – 40 minutes.
- Turning them occasionally.
- Or until the chips are golden brown and crispy.
For this recipe I have used purple sweet potato, as you can see from the pictures, but if you can’t get this type in your local shop then please feel free to use ordinary sweet potato. Either would work really well. We love them in this house and as always enjoy!