Today’s recipe is a simple one, but a goodie – it’s is my take on hot chips with a little twist. It is one of my kids favourite treats and I often cook up a batch for a snack on the weekend or to accompany a main meal mid week.
Why are they healthy?
I like to use a mix of potatoes and sweet potatoes for my chips (sometimes I sneak in parsnips too). Potatoes are a great source of fibre and also contain more potassium than bananas. The coconut oil contributes good fats and the garlic gives an immune boost. The apple cider vinegar is a delicious digestive stimulant too.
- 5 medium potatoes and 1 large sweet potato (approx, washed but unpeeled)
- 1-2 tablespoons of coconut oil (a mild tasting raw or refined if you’d prefer), melted if solid
- Sea salt, to taste
- 1 large clove of garlic. unpeeled
- ¼ cup of homemade mayonnaise, recipe here (or a good quality whole egg mayo)
- 1 tablespoon of apple cider vinegar (I like Braggs brand)
- Preheat your oven to 220 degrees celsius.
- Cut your potatoes into chips, as thick or thin as you like.
- Place on a large baking tray and toss through the coconut oil until they are well coated, season well with sea salt.
- Throw in the clove of garlic and bake (in a single layer if possible) until the chips are crispy and brown (approx. 30-40 minutes).
- To make the aioli; Push the flesh from the cooked garlic clove into the mayonnaise. Add the apple cider vinegar and a little sea salt and mix until well combined.
Serve immediately, with the salt and vinegar aioli!
Lemon aioli – Adding lemon zest to the mayonnaise instead of the apple cider vinegar is also delicious.
These are delicious simply sprinkled with the apple cider vinegar and sea salt.