Lunch on-the-go doesn’t get much easier (or healthier).
Low-glycemic ‘pasta’ dish in a fun boat.
Movie night munchies, anyone? Stumped for nutritious game day snacks? I’ve got you covered. These ‘chips’ are infinitely healthier than any store-bought chips and are still delicious. Ps. please don’t skip the oil! It helps us absorb the nutrients in the sweet potato. Plus, not all dietary fat is bad (who started that myth anyways?!)
- 1 sweet potato (sometimes called a yam)
- 1 tbsp coconut oil, melted
- 1 tsp rosemary
- 1 tsp thyme
- 1 avocado
- 1 garlic clove
- splash of almond milk
- Preheat oven to 375 degrees F.
- Wash and scrub sweet potato.
- Slice sweet potato as thinly as possible with a sharp knife (a mandoline would work better if you have one).
- Toss sweet potato slices in oil, rosemary, and thyme.
- Place in a single layer on a baking sheet with parchment paper on it.
- Cook in oven for 10 minutes and then flip and cook for another 10 minutes.
- As chips are cooking, mix avocado, garlic, and almond milk in a food processor until smooth and creamy.
- Keep an eye on the chips near the end as the edges can burn quickly.
- sweet potato = anti-inflammatory, medium glycemic index food but high in fiber & studies have shown they may assist blood sugar regulation (even better if boiled not roasted), high in beta-carotene which may improve fertility, may increase adiponectin levels in those with type 2 diabetes, shown to reduce the risk of pancreatic cancer
- coconut oil = anti-inflammatory, helps balance hormones, may prevent diabetes, helps absorb beta-carotene in the sweet potato
- rosemary = anti-inflammatory, has been shown to inhibit the proliferation of ovarian cancer cells
- thyme = anti-septic, anti-fungal, may help lower cholesterol