I hosted a housewarming banquet last time we moved and, upon leaving, my friend told me that these chips were the highlight of the meal. I was bemused, not because they aren’t totally delicious, but because they were a simple side to some other rather elaborate dishes. I took the compliment anyway because, like me, I know he is a big lemon and dill fan… I guess the lesson there is that simple dishes, where the flavours are perfectly paired and the ingredients are in season and at their prime, make the most memorable meals.

Sweet Potatoes (Kumera) are loaded with vitamin A (beta-carotene) and B vitamins, and are great for regulating your hormones. They are a lower GI compared to pumpkin and, in my opinion, are superior in taste and texture to them as well (I find pumpkin to be almost cloyingly sweet at times).

This is my favourite way to enjoy sweet potatoes: roasted in coconut oil, sprinkled with flaky sea salt and served with this creamy cashew dip. The tart lemon and herbaceous dill in the dip counteract the sweetness of the potatoes, and makes for a morish combination. I like cutting these chips in rounds to let them act as little scoops for the dip, but cut them in wedges if you prefer. I hope they are the highlight of a special meal for you too! x

Sweet Potato Chips with Creamy Lemon and Dill Dip - Homespun Capers

Sweet Potato Chips with Creamy Lemon and Dill Dip - Homespun CapersSweet Potato Chips with Creamy Lemon and Dill Dip - Homespun CapersSweet Potato Chips with Creamy Lemon and Dill Dip - Homespun CapersSweet Potato Chips with Creamy Lemon and Dill Dip - Homespun Capers

Sweet Potato Chips with Creamy Lemon and Dill Dip

  • Servings: 4-6
  • Time: 60min
  • Print

Don’t peel the sweet potatoes here – a vegetable’s skin contains a lot of its nutritional value, and the chips need their skin in order to hold their shape when cooked. 

Serves  4-6.

Sweet Potato Chips with Creamy Lemon and Dill Dip

2 medium | 1.1kg golden sweet potatoes (kumera), scrubbed
4 tbls | 80ml coconut oil, melted to liquid
Sea salt flakes, to taste

Creamy Lemon and Dill Dip

1 cup | 145g raw cashews, soaked for 4+ hours and drained
2/3 cup | 160ml water
2.5 tbls | 50ml lemon juice (1 lemon)
2 tbls | 20g fresh dill, finely chopped
1/4 tsp salt, + more to taste
Black pepper, to taste

For the chips: Set your oven to 200C. Leaving the skin on the sweet potatoes, use a sharp knife to remove any blemishes. Slice the sweet potatoes into rounds about 1cm thick. Lay the chips out in a single layer on two baking trays. Pour over the coconut oil and use a pastry brush to brush the tops of the chips with the oil – you’ll find the oil may set on the potatoes if they are cold but do your best.

Bake them in the oven for 30 minutes, then remove the tray to flip the chips with a spatula, and brush the tops again with the hot oil from the tray (you won’t need to add any more as the tray will have enough). Return to the oven and bake for another 20 min, or until crispy around the edges.

Sprinkle generously with salt and serve. Best eaten immediately.

For the creamy lemon and dill dip:  Blend the cashews, water and lemon juice in a high speed blender till smooth – about 2 minutes. Pour into a bowl and add the dill, salt and pepper. Taste and adjust seasoning, if desired.

Leftover dip will keep airtight and refrigerated for up to 5 days. The dip will thicken in the fridge, add a little water to thin out if needed.

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I hosted a housewarming banquet last time we moved and, upon leaving, my friend told me that these chips were the highlight of the meal. I was bemused, not because they aren’t totally delicious, but because they were a simple side to some other rather elaborate dishes. I took...

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