Updated: Apr 9
Sweet Potato Chips:
1 Tablespoon avocado oil
1 Tablespoon paprika
1 Teaspoon Himalayan Pink Rock Salt
4 Large Sweet Potatoes
Preheat oven to 200 degrees.
Rinse, dry and peel your sweet potatoes.
Use a food processor with a medium cutting blade, place your peeled sweet potatoes in the processer and slice.
Place the sliced sweet potatoes in a large bowl and toss in a touch of avocado oil to lightly coat, then sprinkle with paprika and salt.
Lay them out on a greased baking tray and bake for approximately 10 minutes. Once crisp and golden brown in colour, turn each chip over and bake the other side for approximately 5-10 minutes or until golden and crisp.
Remove from the oven and let them rest for about 10 minutes so that they become crispy. Serve immediately and enjoy.
2 avocados, halved, pitted and finely diced
1 tomato finely diced
½ small red onion, finely chopped
½ jalapeño, seeded and finely chopped
1 Freshly squeezed lime, juice
Pink Himalayan Rock Salt
Ground black pepper
In a large bowl, fork-mash the avocados until a smooth consistency is formed (without any lumps).
Add the finely chopped onion, jalapeño and lime juice, and season with salt and pepper. Stir thoroughly to combine.
Recipe inspired by tasty.co.
You can find my Roddo's Rules video where I make delicious Guaca Dip & Chips here
Rod Bucton caugh the outdoor adventure bug at a young age while growing up on his family's farm near Port Macquarie NSW. This now includes surfing, mountain biking, skateboarding, ocean paddling and trail running. After recovering from Lyme-like disease Rod has reshaped his life with a focus on achieving optimal health and fitness with an unconventional approach to food and exercise.
Rod now coaches middle aged women to do the same preparing them for a life of bucket list adventures.