Most people love sweet potato chips - Their natural sweet flavour is much tastier than potato with the added health benefit of a lower GI and greater concentration of the antioxidant beta-carotene. Combined with salad greens and eggs they make a delicious winter salad everyone will enjoy.
Pre heat the oven to 190 degrees Celsius.
Using a potato peeler, peel the sweet potato into thin shavings.
Line 2 baking sheets with baking paper and lay the sweet potato on top. Lightly brush the chips with olive oil and season with a little sea salt.
Place in the oven to bake for approx 10-15 minutes until crispy. Set aside to cool.
Boil the eggs for 5 - 6 minutes.
Combine the tea oil, vinegar, mustard, lemon zest and honey. Toss the dressing over the spinach leaves and egg and top with crispy sweet potato chips.
Note: Lying within the skin of most bright coloured vegetables are antioxidant-rich polyphenols. Use lemon and orange zest at every opportunity to take advantage of these disease killer plant chemicals.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 25 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 1051 kj |
| Calories | 251 kcal |
| Fat | 24.1 g |
| Saturated Fat | 4 g |
| Total Carbohydrate | 1.6 g |
| Total Protein | 7.8 g |
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