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| Oven roasted Pork Chop with Thyme and a Trio of Mustard and Cinnamon Roasted Sweet Potato chips. |
Lately my husband (Dick) and I have been trying to shed a few excess kilos. It seems that as soon as you find an interest in food, your waist-line finds an interest in growing. Dick isn't too keen on the bland diet food options that we've tried in the past, so I've been searching far and wide for flavour-some healthy-esque type foods. Low and behold, I stumbled upon www.thehealthychef.com a website filled with delicious recipe ideas from Teresa Cutter, a qualified nutritionist and chef. I thought I'd start Dick off slow, cook him his favourite pork chops that his Mother used to cook him when he was a boy, with these new Cinnamon Roasted Sweet Potato Chips. He loved them, they were so good! Not as healthy as some other dishes that I could have served, but nonetheless it was a green light to go forward with more Healthy Chef recipes.
Ingredients:
200g Sweet Potato
1 tbs of Olive Oil (i used good quality spray Olive Oil)
1 generous tsp of Ground Cinnamon
Pinch of Sea Salt
Method:
- Preheat oven to 200C
- Cut sweet potato into wedges, the recipe was ambiguous as to whether you should take the skin off or not, for Dick's sake I did.
- Line a flat baking tray with baking paper, spray fine coat of olive oil, lay down your chips in a single layer, sprinkle evenly with salt and cinnamon, spray with another fine layer of oil.
- Place tray in oven and bake for 40 minutes or until tender and golden.
Note: If you're not a spray oil person, put your potato, oil, salt and cinnamon in a bowl and mix them together, then lay them in a single layer on your lined tray. Drizzle with excess oily goodness in the bottom of your bowl.
Let me know if you've got any questions.
Until next time,
Chloe. xx
Click here to see The Healthy Chef original recipe