Crispy Loaded Sweet Potato Chips

Take sweet potato to the next level of awesome with this combination of cashew sour cream and zesty lime guacamole! This Luke Hines recipe is the ultimate guaranteed way to get crispy sweet potato fries every time. Follow the simple steps and they'll be golden brown, crunch and delicious every time.

Ingredients

Fried

2 large sweet potatoes (about 800g)

40 g (⅓ cup) arrowroot or tapioca flour

1 tsp sea salt

2 tbsp extra-virgin olive oil or Luke Hines Incredible Coconut Oil 

2 tbsp coriander leaves

1 lime, cut into cheeks, to serve

Cashew Sour Cream

155 g (1 cup) cashew nuts, soaked for 15 minutes in hot water or 2 hours in cold water

Juice of 1 lemon

2 tbsp apple cider vinegar

½ tsp sea salt

80ml (⅓ cup) filtered water

Guacamole

1 avocado

Zest and juice of 1 lime

1 tbsp apple cider vinegar

1 tsp chilli flakes

½ tsp sea salt

Method

Preheat the oven to 220°C and line two baking trays with baking paper.

Cut the sweet potatoes into evenly sized matchsticks, about 5 mm thick. Place in a bowl or sealable bag, add the arrowroot or tapioca flour and salt and toss or shake to coat evenly. Drizzle over the oil and toss or shake again.

Arrange the sweet potato matchsticks in a single layer over the prepared trays, leaving space between them. Bake for 15 minutes, then flip with a spatula and cook for a further 10–15 minutes, or until the fries are crispy and starting to turn brown in spots.

Meanwhile, make the cashew sour cream. Drain the soaked nuts and rinse them really well, then transfer to a high-speed blender or food processor together with all the remaining ingredients and blitz for 1-2 minutes, or until beautifully smooth.

To make the guacamole, mix all the ingredients in a bowl until well combined (you can make it as smooth or as chunky as you like).

Pile the sweet potato fries onto a large platter and top with generous dollops of the guac and cashew sour cream. Sprinkle over the coriander leaves, season well with salt and serve with the lime cheeks for squeezing, if you like.

*This recipe appears on Luke Hines’ website. Luke is the host of The House of Wellness, nutrition coach, and author of six best selling ‘clean living’ cook books. You can find Luke on Instagram @lukehinesonline.