Baked Sweet Potato and Zucchini Chips with Smoked Aoli

Ingredients

  • CHIPS
    1/2 Large sweet potato
  • 1 Large zucchini
  • 2 Tbs mixed herbs such as rosemary, thyme, sage, paprika etc
  • SMOKED AIOLI
  • 1 Tbs dijon mustard
  • Squeeze of 1/2 a lemon
  • 1 tsp coconut sugar or maple syrup
  • 1 whole egg
  • 250ml rapeseed or lite olive oil (I use EVOO but the taste is stronger and not for everyone)
  • Salt
  • 1/2 tsp smoked paprika

Directions

  1. Preheat oven to 190C
  2. Cut veggies into 1cmx1cm batons and drizzle and rub with olive oil.
  3. Lay evenly onto a lined baking tray. Sprinkle with herbs and season with salt. Bake for about 25-30 minutes or until almost burnt on some edges.
  4. Meanwhile, add all ingredients of aioli except egg into a blender or stick-mixer container. With the motor running (about speed 4 on thermomix, low-medium speed, or pour in intermittently if using a stick mixer), slowly drizzle in the oil. Aoili will quickly emulsify and get creamier with more olive oil. Stop to taste and season.
  5. Place sweet potato and zucchini chips on baking paper and devour with the smoked aoili!

The snack that got me through study

Baked sweet potato chips are one thing…. zuchinni chips are another…

But they really are no good unless there’s a creamy aoili to mop them up with.

My own rendition of the aoili came about with the recent assignment study procrastination last Sunday.

There wasn’t a lot in the fridge – just half a sweet potato, a lonely fresh zucchini and 1 egg.

My first thought was sweet potato chips. Then I thought, why not add the zucchini.

But like Manu Feildel is known for saying – where is the sauce?

And no, tomato sauce ain’t gonna cut it.

I was thinking American style, sweet, acidic and creamy garlic aioli. But I knew I could go one better with a dash of smoked paprika to seal the deal! Smoked paprika is often found in Asian supermarkets or specialty delis and gourmet food stores.

Are these chips crunchy?

No. Unlike our starchy potato counterpart, sweet potato, let alone zucchini, will never achieve that same crispy structure as the crispy fry (deep frying will help though as apposed to baking).

But with a good sauce to mop them up with, and plenty of herbs, this snack is just as satisfying.

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