I love reinventing unhealthy foods into nutritious, updated recipes! These chips are the perfect example of that- they taste great, they’re an easy snack, and who doesn’t love chips?
If you follow my blog regularly, you may have seen my recipe for chips and red pepper dip. This is a fun variation on that- I use the same baking method to make my chips, but add a whole bunch of protein and fiber into the mix with sauteed black beans! The result is a decadent creation that gives you a ton of nutritional benefits!
When you’re cutting your chips, make sure to keep them all roughly the same size so that they bake evenly in the oven. If you like a little spice, this would be a great recipe to get creative- a few chilies on the sweet potatoes would give this recipe a big dose of Tex-Mex flair!
Sweet potatoes are so incredibly good for you, which is why I love using them in chip recipes. They contain vitamins A, C and E, so your skin will thank you! Black beans are also incredibly beneficial- they’re great for heart health because they are high in potassium, folate and vitamin B6, and they are really high in antioxidants!
Next time you’re in the mood for chips, try making a batch of these healthy chips and beans! Your body will thank you! And as always, remember- eat well to live well!
- 4 Sweet Potatoes, sliced into wedges
- Rapeseed oil
- Himalayan pink Salt
- 1 cup Black Beans, soaked
- 1 clove Garlic, minced
- 1/2 Onion, diced finely
- Coconut oil
- Fresh coriander
1. Cook beans according to package instructions.
2. Preheat oven to 185 C (370F)
3. Place sweet potato wedges onto a baking sheet lined with parchment. Drizzle with rapeseed oil. Bake for 25 minutes, until golden and crispy.
4. Heat coconut oil in a heavy bottom skillet over medium-high heat. Saute onion and garlic lightly, until translucent and fragrant. Add the beans, and saute for 2 minutes, making sure all the beans are evenly tossed in the onion and garlic.
5. Lay chips onto a large plate, and top with beans. Serve immediately.