One 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!).
Enjoy!
*See Quick, Plain & Simple, Savoury Vegan Snacks (Gluten-Free Too!)
Copyright: Chris McGowan
From the 4th – 8th September 2017, Jason Vale (aka the the Juicemaster) is holding a free Big Juice Challenge using his 5lbs in 5 Days programme, which is available free if you join up via 
a new friend, we recently visited the beautiful gardens at Hodnet Hall, a sprawling, centuries-old estate in Shropshire. It has so many trails, gardens, lakes, magnificent trees, waterfalls – there is always something else to discover around the corner.
Cauliflower is my favourite vegetable, but for some reason it doesn’t appear regularly on the family food order, so I find myself making a special request when I realise we haven’t had it for some time. Our local Waitrose isn’t too hot on organic foods and there’s no farmers’ market, so if we forget to include cauliflower in our weekly Ocado order, we have to wait another week.
Many of you know that I have a long-term back problem, but perhaps not how serious it is. The warmer weather helps and today we ventured out for a walk along the former railway line, now turned 
This backpack filled with school supplies is all ready to be collected by our 
Last week, the kitchen was covered in dust sheets and all the appliances – juicers, blenders, pans, etc. – were scattered about in other rooms. HB had been painting the ceiling, walls and doors all day, the windows were closed because the Men in Orange were laying smelly tarmac on the drive and it was quite a hot sticky day too, so a quick, cool salad was in order for dinner at the end of a long day.
pearsnotparsnipsdotcom 
You must be logged in to post a comment.