Cumin-Spiced Sweet Potato Crisps with Lemon Tahini Dip

29398480_UnknownOne afternoon, I was craving crisps, as I do every once in a while. Yes, I know, I’m supposed to be a juice nut and a health nut, but I’m human!  About twice a year I indulge, and then remember why I don’t eat them: they give me indigestion and I always want more!

Normally, though, I toast some sunflower, pumpkin and sesame seeds with some buckwheat and add tamari to make them salty*. That usually does the trick. It’s the salt and the crunch I’m craving not the actual potato bit.

This particular afternoon, I decided to make some sweet potato crisps. I’ve had sweet potato chips and wedges often, but never crisps. And in all the decades I’ve had a food processor, I’ve never used the slicing attachment – no, really – so I thought I’d give it a go. I couldn’t believe how quick it was and how thin they were. Honestly, all these years, we’ve sliced by hand and it took a split second to do one sweet potato, which produced more than enough crisps for one person.

The surprising thing is that they are so filling and satisfying, unlike commercial potato crisps which always leave me craving more. I actually didn’t require any dinner afterwards, but then, I probably ate a few too many!

Sweet potatoes contain tons of Vitamin A, in the form of beta-carotene, essential for good eye health, are good sources of Vitamin C, B vitamins, Manganese, Copper, Iron, Potassium and dietary fibre.

Sweet Potato Crisps:

I melted a little coconut oil, rubbed it into the sweet potato slices, spread them on a baking tray, and sprinkled cumin, black pepper and pink Himalayan salt over them.

They went in the oven at about 190C (fan oven) for about 20 mins (turning a couple of times) until crisp – some were a bit charred, but my husband ate them, that’s how he has his toast! You have to keep your eye on them, I got distracted by the cycling on tv!

Lemon Tahni Dip:

This is very approximate because it’s a question of adding, tasting, adding a bit more!

So, about 3 heaped tbsps Tahini (sesame paste)

Juice of half a small Lemon

A little Water

Black Pepper

Pink Himalayan Salt to taste

Blend until it’s the required consistency, adding a little more of anything you think it needs. I use a small chopper/grinder for this rather than the big blender, it’s only a small amount and you waste a lot in the blender.

Serve in a pretty Chinese rice dish (optional!).


*See Quick, Plain & Simple, Savoury Vegan Snacks (Gluten-Free Too!)

Copyright: Chris McGowan

8 thoughts on “Cumin-Spiced Sweet Potato Crisps with Lemon Tahini Dip

  1. I’m going to try these. By the way when you say you got distracted by cycling on tv – get real – what you really mean is you got distracted by men wearing tight Lycra.

    Liked by 1 person

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