Nutritionist Lucy Hyland

Sweet potato chips

May 13, 2011
Posted by Lucy

Friday 13th May

Check out my article in today's Cork Independent or read below:

http://www.corkindependent.com/lifestyle/lifestyle/food-for-living-%11-12th-may-2011/

Trying Something New

I’ve been having an ongoing discussion with Cork Independent’s Editor, Deirdre O Shaughnessy, about the great taste of sweet potatoes. I had done a sweet potato recipe that had involved baking the potato and Deirdre didn’t like the texture. However, recently she made my lamb recipe with sweet potato chips and loved them. It reminded me of something important when it comes to trying new foods.

Reports are consistently showing that variety is key to health – eating a wide range of ingredients throughout the week can ensure that you are getting the many different nutrients you need to stay fit and healthy. This is especially true when it comes to fruits and vegetables as these foods are packed with vitamins and minerals, anti-oxidants and fibre to keep you feeling good. The common saying in my nutrition clinic is ‘Eat the colour of the rainbow every day’.

Yet, people tend to be a little stuck with their choices – they may like carrots, broccoli and peas and may buy them over and over again. They may have tried a vegetable in the past, like Deirdre, and did not enjoy the way it was cooked. So my advice to these people is experiment, experiment, experiment!!!

If you are used to boiling your veggies, trying steaming them (which maintains more of the nutrients). Roast them up (as below), mash them, grate them raw for a salad or chop them up for a stew or soup. I often jazz veggies up using fresh spices or freshly chopped herbs, oils or lemon or lime juice.

Sweet potatoes are an amazing source of Vitamin A and a good source of Vitamin C, Manganese – all working together as powerful antioxidants. They are also packed full of fibre.

Sweet potato chips


1 medium sweet potato
1 teaspoon of oil (I use extra virgin olive oil or coconut oil)
¼ teaspoon of paprika
¼ teaspoon ground cumin
A little Sea salt and freshly cracked pepper

Preheat oven to 180 oc
Wash the sweet potatoes well  - I keep the skins on for extra taste and fibre.
Chop the potato either into cubes or into long chip shapes.
Place in a bowl and mix all of the other ingredients in with your hands – making sure you get the potatoes well covered.
Place on a baking tray and bake for 30 mins – check after 20 to assess crispiness!

Wheat free, gluten free, sugar free, dairy free

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