Crispy baked coconut oil coated sweet potato skins!
With my high carb/sweet potato loaded day in full swing again this week I took it upon myself to come up with a couple of new ways to eat all the carbs but in entirely different ways. Time and time again I hear people tell me that they’re fed up eating eggs and sweet potato is just getting boring.
I was a on a mission this week to create the perfect sweet potato fry. You know the kind that is near impossible to achieve without the help of a crumb or flour coating…super crispy, crunchy and not at all pliable. Sweet potato chips have been conquered, though it’s a time consuming process, time which sometimes my appetite just doesn’t allow for.
I cooked up three large baked sweet potatoes on Tuesday in preparation for Wednesday’s carb refeed. I carefully scooped out the flesh having sliced each potato in half, making every effort to leave a thin coating of flesh on the skins. Cut into strips, quite literally using a scissors, I stuck them into the fridge ready for some baking the next morning.
Coconut oil, a baking tray lined with parchment paper and hot oven…lightly coated and seasoned with coconut oil I baked the skins for 15 minutes and once they started to brown and crispen up dropped the oven to 120C (250F) and cooked them for a further 15 minutes more. Five minutes cooling time and I had some SUPER crispy potato skins!!! DEEEEELIghted with my efforts, it took all the will power in the world for me not just devour them straight off the baking tray. Some people find it hard to resist cookies, I find it hard to resist crispy homemade fries or chips.
I only ate two and somehow managed to take a few snaps and even paired them up with a simple turkey burger served on a baked portobello mushroom with spinach, gherkins, mustard and some red cabbage kimichi on the side. The lunch of dreams!
Who needs sweet potato fries when you can have these super awesome baked skins!!! These would be awesome dusted with cinnamon and either drizzled or dunked in almond butter don’t ya think?!
Crispy Baked Sweet Potato Skins
Prep Time: 5 minutes
Cook Time: 30 minutes
Keywords: bake side snack gluten-free grain free nut-free paleo soy-free sugar-free coconut oil sweet potato
Ingredients (Serves 1 -2)
- 3 -4 large baked sweet potatoes
- 1 tbsp (14g) melted coconut oil
- Pink Himalayan Rock Salt to taste
Preheat oven to 200C (400F).
Slice your sweet potatoes in half lengthwise.
Carefully scoop out cooked soft sweet potato flesh from the skins, making every effort to leave a thin layer of fresh on the skins.
Cut the skins into strips and place on a baking tray lined with parchment paper. Drizzle with melted coconut oil and lightly toss them around to coat. Spread them out on the tray so that they are in a single layer.
Place in the oven to bake for 15 minutes. Remove, flip over each skin. Drop the oven to 120C (250F). and bake for a further 15 minutes.
Allow to cool on the tray for 5 minutes, season with pink Himalayan rock salt to taste and dig in! Best served immediately.