BAKED SWEET POTATO CRISPS

BAKED SWEET POTATO CRISPS

YOU SAY POTATO, I SAY POTAHTO

Sweet potato is considered one of the superfoods. I'm always looking for healthier versions of the crispy salty fried potato chip to go alongside my sandwich or something to munch on for movie night.

With just three ingredients, you can have a guiltfree snack. The sea salt balances out the sweetness of the sweet potato & the olive oil gives it that potato chip crunch.

INGREDIENTS

1 sweet potato

2 tbsp olive oil

1/2 tsp sea salt

METHOD

Preheat your oven to 250 degrees & position your rack in the centre of the oven.

Using a mandolin, slice your sweet potato into thin rounds. If you do not have a mandolin or hand mandolin, thinly slice using a sharp knife or a vegetable peeler. The chips need to be thin, otherwise they will not crisp up.

Toss sliced sweet potato with olive oil & sea salt. Spread rounds onto a baking sheet & bake for two hours. Flip the chips once half way throughout the baking time.

Remove once they are crisp & golden brown. Be careful to remove thinner chips before they burn as some may cook faster. Let the chips cool for 10 mins & enjoy.

XO 

Kiran & THE BLANK PLATE

CHEESY BAKED KALE CHIPS

CHEESY BAKED KALE CHIPS

Kale is bursting with nutrients. Baking fresh kale leaves creates a delicious snack for a low calorie diet. After numerous tries with flavours, I finally found something to substitute for cheddar flavoured potato chips which are my favorite.

Nutritional yeast comes in a flake or powder form & has a nutty, cheesy taste which makes it the best substitute for any recipes including cheese, even sauces.  (I am still perfecting my cheese sauce recipe).  It is low in fat & sodium & free of sugar, dairy, & gluten. It can be found in bulk stores or the natural/organic food section in grocery stores. I prefer the Bob's Red Mill brand.

INGREDIENTS

1 large bunch kale

2 tbsp nutritional yeast flakes

1 tbsp olive oil

1 tbsp sea salt

METHOD

Wash or clean leaves using a damp paper towel. Fully dry kale leaves. (It is best to do this in advance, then keep the kale refrigerated until ready to use).

Remove leaves from stems & break into large pieces. (I save the kale stems for vegetable stock).

In a bowl, toss with olive oil, nutritional yeast flakes & sea salt.

Spread on a baking sheet & ensure leaves are not overlapping. Bake at 300 degrees for 30 mins.

Keep an eye on the kale. Remove the crispy kale pieces as they bake & set aside in a bowl. Continue removing the crispy pieces as the rest continue to bake.

Store in an uncovered container to avoid kale chips loosing their crisp.

XO

Kiran & THE BLANK PLATE

FRESH TOMATO-BASIL SALAD

I was walking though the fruit & vegetable aisle and found the most plump tomatoes in these dramatic, bold colors. I immediately thought of a caprese salad. The pairing with the fresh basil  leaves also gave me a slight taste of summer.

Finding in-season fresh ingredients during the cold winter months is considered lucky so I had to do these tomatoes justice and enjoy them raw.

This fresh salad is light yet rich, the drizzle of olive oil & balsamic vinegar counter acts the sweet tomatoes and the basil gives the dish a spicy herby bite.

INGREDIENTS

5-6 colored tomatoes

2 mini vine tomatoes

2-3 buffalo mozzarella balls (mozzarella can be replaced with fat-free cottage cheese for a dairy restricted diet)

arugula

basil

olive oil

balsamic vinegar (optional)

black pepper

sea salt

METHOD

Slice the tomatoes into slices. Arrange in a plate. Top with fresh mozzarella, basil leaves, arugula, black pepper, & sea salt. Drizzle with olive oil & balsamic vinegar & enjoy.

XO

Kiran & THE BLANK PLATE