Well, hello 2016 and all you guys!
I was planning on starting this year with a bang. You know, with organizing all my stuff, go back to my dance studio and start taking on lessons again, and do things x, y and z. But here I am, lying on the sofa, battling a cold and haven’t done a single thing of the list above. But despite the sore throat and a tired body, I’m all smiles for this year that has just begun. The last months of the year tend to be tough here in Northern Europe and last year I once again started to feel the darkness weighing me down, so I’ll gladly welcome all new energies, ideas and passions this New Year brings us.
I’ve never been into New Year’s resolutions, so instead of those, I made a few wishes for myself, which I hope to fulfill this year: 1) Have more free time. Actual ‘free’ time. No laptop, no phone. Do things that bring you joy. 2) Invite friends over more often and don’t stress about it. Be the carefree hostess you dream of being. 3) Save up money and travel to somewhere warm with crystal blue waters and white sand.
And oh yeah, one more: 4) Remember to plan and celebrate your wedding. And have fun!
In addition to these few things, I really want to spend more time creating new recipes, that I can share here and maybe inspire you to try them out too. As that’s what makes me really happy. So to get the new recipes rolling, let’s start with these oven baked Sweet Potato Chips served with a Cashew Tahini Sauce!
One of the cool things happening this year is my collaboration with Urtekram. I’ve been using their products for years, so I was super pleased when they asked me to create a few recipes for them. The star of this first recipe is their organic cold-pressed coconut oil, that’s a top-quality product and has a really fresh and mild taste, which makes it perfect for both baking and cooking. Coconut oil is a staple in our kitchen and I use it in many different things, but I especially like to use it when frying something on the pan or baking goodies in the oven, as it can handle high temperatures well, unlike other plant-based oils. So it’s a perfect match for these sweet potato chips that are baked in the oven.
I’ve never been really into chips but I have a serious addiction to all kinds of dips. And naturally, you always need to something to dip with. Lately I’ve been making sweet potato fries a lot, but this time I wanted to try and make chips from my favorite winter root vegetable. And I’m happy to tell you that I nailed them! These chips turned out perfectly crispy, so that you’ll get an inappropriate amount of dip on top of the chip, if you’re anything like me. Just try to cut the sweet potatoes into very thin slices and keep an eye on the oven, and you’ll be having plenty of crunchy chips in no time.
And now that I came up with crunchy snack, I obviously had to come up with a new dip to make this healthy snacking a bit more luxurious. So I whipped up a Cashew Tahini Dip, that is super creamy and a great pair for the sweet potato chips, or for anything, that needs a creamy tahini-filled sauce. And if you like your dips a bit more spicy, add some chili powder, smoked paprika or any of your favorite herbs to make the dip the kind you’re in the mood of.
Happy ‘n healthy snack times, friends! ♡
Oven baked Sweet Potato Chips
makes 4 baking sheets
2 medium sweet potatoes
2-3 tablespoons extra virgin coconut oil, melted
1/2 teaspoon ceylon cinnamon
1. Preheat oven to 175°C / 350°F. Peel the sweet potatoes and slice them really thin with a mandolin or a knife / cheese cutter. The thinner the slices, the crispier the chips will be. Add the slices to a big bowl and mix with coconut oil and cinnamon. Spread the slices onto a baking sheet covered with parchment paper.
2. Bake for 15 minutes, take out from the oven and flip. Return to the oven and bake for another 10 to 15 minutes, until the edges are golden brown, crisp and curled up. Be careful not to burn especially the smaller chips. Let cool and serve with the cashew tahini dip.
Cashew Tahini Dip
2/3 cup / 200 ml (soaked) cashew nuts
juice from one big lemon
3 tablespoons tahini
2 tablespoons nutritional yeast
1 cup / 250 ml water
sea salt & black pepper to taste
1. Soak the cashews for 4 hours or overnight. Rinse and drain.
2. Squeeze the lemon juice. Add all ingredients into a blender and blend until smooth. Add more water if you prefer the dip runnier. Taste, and add more spices if desired. Store the dip in an airtight glass jar in the fridge.