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Drain the potatoes and place them on a paper towel, keeping them slightly moist. In a medium-size bowl, mix the parsley, garlic salt, onion powder and minced onion. Dip the potato slices in the herb mixture.

Make sure the chips are coated. In a skillet, melt the coconut oil over medium heat. These sweet potato chips are crunchy, slightly salty, and have that wonderful ranch taste. They are a healthy take on traditional store bought chips. They are fried in coconut oilwhich not only helps the chips to brown beautifully, but aids in speeding up your metabolism.

Our Sweet Potato Chips are made from only three simple ingredients—non-GMO sweet potatoes, organic coconut oil, and sea salt—and contain no preservatives or added sugar.* Each batch is kettle-cooked in organic coconut oil and sprinkled with sea salt for paleo snacking perfection. Herb Infused Ranch Style Sweet Potato Chips with Coconut Oil. Yields: 4-6 servings. These sweet potato chips are crunchy, slightly salty, and have that wonderful ranch taste. They are a healthy take on traditional, store-bought chips.

They are fried in coconut oil, which not only helps the chips to brown beautifully. Preheat the oven to 400. Cut the sweet potatoes into thin chips. Place them in a large bowl.

Pour 2 tablespoons of olive oil over the potatoes. Make sure all the potatoes are covered. If they are not, add olive oil until they are covered.

Add the ranch packet to the potatoes and mix thoroughly. Directions. Preheat oven to 375 degrees F. Peel sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss sweet potatoes with coconut oil, rosemary, and salt. Place sweet potato chips in a single layer on a rimmed baking sheet.

Ingredients. 3/4 pound sweet potatoes. 1 tablespoon olive oil.

1 1/2 teaspoons chili powder. 1/2 teaspoon salt. 1/4 teaspoon ground cumin. store-bought light ranch dressing. Herb Infused Ranch Style Sweet Potato Chips with Coconut Oil.

Yields: 4-6 servings. These sweet potato chips are crunchy, slightly salty, and have that wonderful ranch taste. They are a healthy take on traditional store bought chips. They are fried in coconut oil– which not only helps the chips to brown beautifully. 1 large sweet potato (about 9 ounces) 1 (15-ounce) can chickpeas, drained and rinsed.

5 tablespoons olive oil (plus additional, as needed, for thinning) 2 tablespoons tahini. 2 tablespoons fresh lemon juice. 2 garlic cloves, peeled. 1 teaspoon ground coriander.

1 teaspoon ground cumin. 1/4 teaspoon kosher salt. Melt the coconut oil in a pan over medium heat. Whisk in the tapioca starch. Whisk in the coconut cream and chicken broth.

Add herbs, garlic, salt, and pepper and simmer just until thickened.

List of related literature:

A comparison of potato chips fried in olein with that of high-oleic sunflower oil showed comparable properties

“Vegetable Oils in Food Technology: Composition, Properties and Uses” by Frank Gunstone
from Vegetable Oils in Food Technology: Composition, Properties and Uses
by Frank Gunstone
Wiley, 2011

You can make jicama fries by simply slicingjicama into “fry-like” strips, adding a squeeze of lime juice, and seasoning with salt and pepper.

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better
by Joy Bauer
Hay House, 2016

In a food processor, combine the parsley, mint, walnuts, garlic, lemon zest, and ¾ tsp salt and pulse a few times to make a coarse purée.

“Modern Sauces: More than 150 Recipes for Every Cook, Every Day” by Martha Holmberg, Ellen Silverman
from Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg, Ellen Silverman
Chronicle Books LLC, 2012

The high fat content suggests the possibility of using these seeds to obtain an aromatic oil useful to make dishes more flavorful.

“Nuts and Seeds in Health and Disease Prevention” by Victor R. Preedy, Ronald Ross Watson
from Nuts and Seeds in Health and Disease Prevention
by Victor R. Preedy, Ronald Ross Watson
Elsevier Science, 2011

Whisk remaining 3 tablespoons oil, remaining 1 teaspoon lemon zest and 1 tablespoon juice, and remaining 1 tablespoon mint together in separate bowl and season with salt and pepper to taste.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

This recipe is really easy to make, and is delicious as a topping for baked potatoes and yams, or as a dip for Easy Corn Chips (click here) or raw, cut-up vegetables.

“Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar” by Cathy Fisher
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar
by Cathy Fisher
Green Bite Publishing, 2016

I switched those out for homemade fries made with sweet potatoes and coconut oil.

“The Earth Diet: Your Complete Guide to Living Using Earth's Natural Ingredients” by Liana Werner-Gray
from The Earth Diet: Your Complete Guide to Living Using Earth’s Natural Ingredients
by Liana Werner-Gray
Hay House, 2014

For the potato chips, add the sweet potato slices to the hot oil.

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Butter and coconut oil make the chips too soft, and they would melt away when baked into recipes.

“The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health” by Carolyn Ketchum
from The Everyday Ketogenic Kitchen: With More than 150 Inspirational Low-Carb, High-Fat Recipes to Maximize Your Health
by Carolyn Ketchum
Media Alternatives, Incorporated, 2017

Results of the sensorial evaluation indicated that chips prepared in sunflower oil without blanching have the best overall quality.

“Edible Medicinal and Non Medicinal Plants: Volume 9, Modified Stems, Roots, Bulbs” by T. K. Lim
from Edible Medicinal and Non Medicinal Plants: Volume 9, Modified Stems, Roots, Bulbs
by T. K. Lim
Springer Netherlands, 2014

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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18 comments

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  • Here’s some logic to fuck your day:

    Food aren’t healthy, they are nutritious.
    Humans are healthy.
    Calling food healthy is the equivalent of calling humans nutritious.

  • Wonderful recipe. Thank you for sharing. I recently published a recipe for purple sweet potato fries. One of my favorite healthy snack.

  • Thanks for the tips! In the future, pls don’t promote plastic bags when Tupperware could be used instead, washed, and reused a million times. Peace!

  • Get yourself a Pampered Chef mandoline. It slices thin & thick julienes, shreds etc. I can do a bag of red potatoes in minutes. No lie.

  • Cheers for the two ways to prep; not everyone wants to fry. And baked is tough to do unless you follow the method you describe. It is fried every time for me though!

  • What I don’t get, although I’m aware that most cooks suggest this method, is why first you remove the starch by draining the potatoes and then adding new starch to them? This is contradictory ��

  • Yesterday I baked sweet potato!! I craved fried one but worried calories.. It was nice but some were bit bitter maybe I overcooked☹️ So im gonna make again following this recipe!! Now my new question is which one would be my snack between baked potato and baked sweet potato ��

    Prop up youtube algorithm to bring your cream mushroom recipe up to mine. Im supposed to sleep but cant stop watching����

  • Suggest that you use a smooth edge knife for cutting vegetables and fruit. Using a (serrated) steak knife to cut the sweet potato is inefficient and accident waiting to happen. Just a tip.

  • I have made some of these myself today, before i saw this video:P i used a microwave and the result is similar nice and crispy hard to stop eating them

  • Just so you know… In this video you are using cookie sheets. (Flat sheets with one shallow side). Baking sheets have 4 shallow sides. Also that slicer is called a mandolin and tell people that blade is as sharp as a razor blade! With love from Arizona.

  • I tried to make these the other night and they burn up fast before I could to take them out the 2nd time! lol oh well I guess sweet potato chips weren’t meant for me to eat right now:)

  • Hold the mandolin up and cut the sweet potato by moving up/down in a vertical manner.  If your hands slips at least it won’t be going into the blade.  I have a beauty of a scar on my hand from playing dangerous with one years ago.

  • Hi Chef, I’m making the fried version as I write this. I purchased expeller Sunflower oil, but what about Avocado or Coconut oil for deep frying?

  • I was going to make some of these today & was dreading watching a bunch of videos that drag on & on to figure out what method works best. This was the 1st video that came up & it was perfect! Short & sweet. I like it! Thanks!

  • I can’t imagine myself creating so much washing-up for few French fries,
    but I do understand that if you want good food, you cook it right.

  • Or you can cook the peel into a smooth soup and keep the vitamins and fiber.

    Oops, you don’t want to get rid of the starch.. for crispness. Or so I understand. Then you add starch. Uuuuh??

  • Thank you for this video! Very easy to follow, and they taste great! Just curious as to why we have to let the fries cool after boiling them before frying them?

  • Great recipe but you made no mention that we have to pay for the other 200 receipes on the link.
    That’s not cool to not be open about it.