JAPANESE SWEET POTATO CHIPS RECIPE WITH WASABI MAYO

I mentioned in a previous post that I’m always looking for foods that help asthma since my little boy was diagnosed with asthma this year. Sweet potatoes can help diseases related to inflammation such as asthma and also chronic diseases like cancer and heart disease. It's worth including them as part of your weekly diet as they're filled with nutrional benefits.

This recipe is a quick and healthy way to eat sweet potatoes as a snack or as a side dish to a main meal.

INGREDIENTS:
1 large sweet potato, about 400g (peeled and cut into chips)

2 tbsp vegetable or rapeseed oil
Freshly ground salt and pepper for seasoning 
Nori (optional to garnish)
Wasabi mayo (optional for dipping sauce)

 

INSTRUCTIONS:

1. Preheat the oven to 180 degrees Celsius.
2. Place the sweet potato chips in a roasting tray and use your hands to coat in the oil and then season with freshly ground salt and pepper. 
3. Spread the chips out in a single layer so they cook properly and won't stick together.
4. Cook for about 30 minutes (depending on the thickness of the chips) in the oven until the chips are cooked through.

TO MAKE WASABI MAYO

Mix the mayo and wasabi together until you get a nice green mayo. Add more or less wasabi depending on your liking. I usually add 1tsp of wasabi to every 2 tsp of mayo.  

NOTES: 

Wasabi is made from the root of the wasabi plant. It has a similar taste to hot mustard and is regularly used in Japan. It is best known for being served on the side with sushi. If you can't find wasabi for this recipe (big supermarkets like Tesco and Superquinn stock wasabi) then Hellman's recently launched Hellmann's wasabi mayonnaise.

Click here to see my recipe on Japanese style fish & chips

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