#paleo chips

Healthy Baked Carrot Chips

Yuuuuuuuuuuuuuuuuum. These won't be exactly like a normal crispy chip, but they can get pretty damn close if you put in the effort! They will certainly be crunchy and that is all one can ask for in this life. Once you've done the prep, the actual baking takes no thought at all and you can have crunchy, healthy chips in no time.

Serves 1-2

INGREDIENTS

1 large sweet potato, peeled

1/2 cup olive oil

Himalayan salt (and any other desired flavourings - rosemary goes well)

METHOD

1. Using a sharp knife or mandolin, cut millimetre-thick cross sections of sweet potato and toss lightly in the olive oil.

2. Arrange on as many baking trays as needed (you don't want any of the chips to lie underneath one another because then they won't go crispy). Season with salt and sprinkle your other desired toppings now.

3. Bake in an oven on 180 Degrees Celsius for 10 minutes, then take out and flip the chips before baking for a further 10 minutes on the other side. They should be looking a lot dryer and may have charred edges (yummmm).

Because I'm the most clever person in the world, I managed to sprain my ankle just after finishing crossfit, so I can't even say I sprained it doing something epic =(...

Anyway, the other night I made plantain chips, after having had a bag bought from IGA (super expensive for not a whole lot!) I figured why not make my own in coconut oil? Would be healthier, didn't save me much money though, since plantains are a bit expensive in stores, but they were definitely worth it, and the flavour of fresh chips were sweet and tangy!

They're fairly easy to make actually. Here's what I did:

2 large ripe plantains

1/2 cup coconut oil 

First I sliced up the plantain into chips, I sliced them just a tad thick so the chips are a bit chewy, if you want crispy chips just cut them a bit thinner, about 1/8".

Heat the coconut oil in a stainless steel pan, test that oil is hot by just sprinkling a couple of drops of water into the pan, if it sizzles then your oil is hot enough. 

Lay down the chips a few pieces at a time, let it fry until one side is golden brown, then flip. It's a bit of a longer process but if you put down too many you cool the oil too much. 

Take out with thongs or a slotted spoon, set on paper towel to drain off excess oil.

Alternatively you can also do these in the oven!

Preheat the oven to 400 degrees F. On a cookie sheet lay down some parchment paper. 

In the bowl of sliced plantains pour in the coconut oil, you might not need as much as 1/4 cup, just enough to cover all the chips, make sure they're WELL coated. 

Place the plantains flat on the cookie sheet and bake for 20-25 minutes, flipping once half way.