Baked Sweet Potato Chips with Curry Guacamole
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Ingredients
- 2 sweet potatoes, sliced into thin rounds
- ½ cup of olive oil
- 1 teaspoon of Celtic Sea Salt
- Black Pepper
- Curry Guacamole
- 4 ripe avocados
- ½ cup of lemon juice
- 1 tablespoon ume plum vinegar
- 3 teaspoons nutritional yeast flakes
- ¼ teaspoon ginger
- 1 tablespoon cumin powder
- ½ teaspoon curry powder
- ½ cup of onion
- ½ tomato, chopped
- ½ cup of cilantro, chopped
- Celtic Se Salt
- Black Pepper
Instructions
- Preheat the oven to 425 degrees. Place sliced potatoes in a large plastic bag. Pour in ½ cupof olive oil, sea salt and black pepper. Toss in a bag until evenly coated, add more olive oil if desired, or until evenly coated. Spread potatoes flat on a cookie sheet without overlapping and bake in oven until golden brown around the edges. Bake 15-20 minutes and turn potatoes, baking another 15-20 minutes on opposite side. Bake longer if desired for crispness, but be sure not to burn. Serve with guacamole. For the guacamole, mash avocados to a chunky consistency. Gently mix in lemon juice, ume plum vinegar, ginger, yeast flakes and spices. Add tomato, onion and cilantro. Season to taste.
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