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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:
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|from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar|
|from The Earth Diet: Your Complete Guide to Living Using Earth’s Natural Ingredients|
|from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana|
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