She Cooks, She Cleans, She's going back to basics: Sweet Potato Chips

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Hey guys, I’m back! Did you miss me? Because I missed you all. Loads. I thought I’d leave the Friday blog readers in the ever-so-capable hands of Coach Rusty during the Open to give you invaluable tips about those beastly workouts. Now that that’s over, back to the food!

As I’m sure those of you who have seen me hobbling around the box, ‘kneeing’ my way up the ladder, or demo-ing movements with a crutch know, I’m injured. A badly sprained right ankle with no idea of when it will get better. A CrossFitter’s worst nightmare.

I have been told that you can approach injury in two ways: one is with frustration, anger, and resentment. The second way is to see the injury as an opportunity. This nasty sprain is giving me the opportunity to go back to basics. I have started a strength-building programme, focussed on strict gymnastics (NO KIPPING), not to mention a lot of strict press, bench press, barbell rows… Suns out, guns out Bro!

Don’t get me wrong, I have not exactly been Suzie Sunshine about this injury. Ask my close friends and family, and particularly the mister… over the past few weeks, I have been a right whining, bitching, sobbing ‘mare. BUT I’m getting better and this whole ‘back to basics’ approach gave me an idea of what recipe to blog about!

The Basics. Learn and master the basics first and, when you start to tackle the more complex things, they will come to you much more easily. Learn and understand the importance of core to extremity movement and the kipping pull up, kipping handstand push up and kipping muscle up will start to make sense. Master the perfect position for the press up and the ring dip will be much easier.

As in CrossFit, so it is in cooking! So today is dedicated to one of the basics and staples of my diet: sweet potatoes. Specifically, sweet potato chips. So seemingly straightforward, so rudimentary, yet if you can get them to cook perfectly, they can be the best part of your meal.

Tuck in and see you guys at the gun show!

x Maria aka Trapasaurus Rex

 Sweet Potato Chips

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(Photos and amazing food presentation courtesy of PaleOMG and nom nom paleo)

What you’ll need

4 sweet potatoes, washed, dried but not peeled
3 tbls. coconut oil (normally I’m happy for you guys to substitute whatever fat you prefer for my recipes, but for sweet potato chips, coconut oil is a must)
Seasonings of your choice – options to be given below

(This makes enough for a sizable side for two people)

  • First, pre-heat your oven to 220 degrees
  • Then par-cook your potatoes. Poke them with a fork all over and then whack them in the microwave for about 6-7 minutes. They should be JUST starting to soften, but still a bit hard to the touch (they will finish cooking as tasty chips in the oven in a little bit)
  • While they are cooking, put the coconut oil in a baking tray and put in the oven.
    This is one of the most important parts of the recipe! For awesomely crispy sweet potato chips, the coconut oil needs to be HOT, so give it plenty of time in the oven
  • Once the sweet potatoes are done in the microwave, take them out, cut them in half lengthwise, then cut the halves into 3-4 long chips
  • Take the baking tray with the now smoking hot coconut oil out of the oven and add your sweet potato chips to the tray. Mix around with a wooden spoon to cover the chips in the oil, bashing the edges up a little bit.
    This is a tip I got from the great, wise and wonderfully busty Nigella Lawson… if you rough up your the edges of your chips a little, the edges go extra crunchy in the oven
  • Now is where you can get creative! Season these as you like… In the past, I have used smoked paprika (spicy!) or regular paprika, a combo of garlic powder, paprika and fresh dill, cinnamon and nutmeg, fresh rosemary and a drizzle of truffle oil or, in the true spirit of the basics, some salt (it has recently been pointed out to me that Himalayan Salt is better for you than rock salt). Have fun with it!
  • Cook the potatoes for about 20 – 25 minutes or until crispy on the edges.

These go brilliantly with burgers, ribs, sausages, salmon, steak, chicken, scrambled eggs…. Who am I kidding? They’re fantastic with damn near anything! Enjoy!

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