Quick snack recipe for sweet potato crisps and a delicious smoky lime dip.
Sweet Potato Crisps with Smokey Lime Dip
500g Sweet Potato
50ml Olive Oil
90ml Soya or Almond Milk, at room temperature
30ml Sunflower Oil
1 clove Crushed Garlic
1 ½ tsp Smoked Paprika
½ Lime, squeezed
Salt to taste
Pre-heat the oven to 200°C/Gas Mark 6.
Wipe the potatoes and dry well, then slice thinly, preferably with a mandolin cutter.
In a large bowl, mix the slices with 50ml olive oil.
Bake them in a single layer on baking trays in the oven for about 10 minutes until crisp. Be careful as they can easily burn. Allow to cool.
In a bowl blend the chickpeas until they form a thick paste.
Put the almond milk and lime juice in a separate bowl. Blend slowly with a hand blender, adding the sunflower oil until it thickens and emulsifies, which takes about 1-2 minutes.
Add the chickpea paste to the almond milk mix, along with the paprika, crushed garlic and salt.
Blend again for a few seconds until thoroughly mixed.
Refrigerate for 15 minutes and serve alongside the crisps.