Sweet Potato Chips (Roasted or Fried) – Gluten Free, Wheat Free, Dairy Free, Egg Free, Nut Free, Vegan, Paleo

Sweet Potato Chips (Roasted or Fried) – Gluten Free, Wheat Free, Dairy Free, Egg Free, Nut Free, Vegan, Paleo

Sweet potato is such an exotic vegetable. It has become incredibly popular in the last few years, and with good reason! It is sweet but savoury, devilishly moor-ish and so good for you.

Over the last year we at the Eat Allergy Safe kitchen have been working on how to make the best sweet potato chips. We feel it is a tough job, but someone has to do it!

The questions we considered were: Chunky or thin chips? What’s the best fat to cook sweet potato chips in? Seasoning or no seasoning?

We found the most important aspect of cooking sweet potato chips was the oil. Hands down, coconut oil is the best oil for cooking sweet potato chips, wether you are frying or baking. Unlike any other fats, and we tried many (olive oil, butter, lard, veg fats etc), coconut oil didn’t get absorbed by the potato as much as any of the other oils and this helped the outside to go a fabulously crispy texture!

We preferred a medium chunkiness, about 0.25cm – 0.5cm in diameter. But more importantly, best that the chips were all the same size. It helps them to cook at the same rate. Although if there were any mini chips, chefs privilege to have a test 😉

On the seasoning front, less is more. Salt and pepper brings out the sweet potato flavour and we are always partial to a bit of thyme. You can always get creative with some paprika or cumin though.

The recipe below, we feel, is sweet potato at it’s best. It’s easy, simple and best of all quick! So you can get munching straight away.

Great to add to the family roast dinner menu, perfect as a side for burgers or sausages, or just fantastic on their own for when you need a snack. Adults and children alike will devour these beautiful chips, you might have to make a whole huge bowl of them..!

Serves 4

5 minutes prep

20 mins cooking

Ingredients:

4 medium sweet potatoes, washed

1 tbsp coconut oil, heaped

Salt and pepper to taste

1-2 tbsp dried thyme (optional)

Method:

  1. If you are baking your chips, preheat your oven to 170C for a fan oven.
  2. Slice the sweet potatoes in half length ways. Then slice the halves of sweet potatoes length ways to make chip shape pieces, these will be roughly 0.25cm in width.
  3. Heat the dollop of coconut oil in a big low sided frying pan (you’ll need one with a lid) on a high heat. Add the salt, pepper and thyme to the oil.
  4. Once the oil has melted, add the sweet potato chips to the pan. Stir until all the chips are evenly covered in oil.
  5. If you are baking your chips, transfer to a baking tray and put in the oven to bake for 30-40mins and put your feet up.
  6. If you are frying your chips. Leave the chips in the pan. Turn the heat down to medium and then pop the lid on. Cook with the lid on for about 5 minutes until the first side has browned.
  7. Turn the chips over so the next side can be cooked. Pop the lid back on the pan and cook again for a further 5 minutes on a medium heat.
  8. Once this side has cooked, take the lid off and turn the chips again so that all the chips have been cooked on all sides. Leave the lid off and continue to fry until the chips are crispy and cooked all the way through. Should take a further 5-10 minutes.
  9. To check the chips are cooked, using a knife skewer one of the fatter chips, if the blade goes in and out easily they are cooked.

Enjoy with a salad, burger or roast meat and a nice drink!

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sweet potato chips recipe dairy free gluten free paleo vegan
Sweet Potato Chips (Roasted or Fried) - Gluten Free, Wheat Free, Dairy Free, Egg Free, Nut Free, Vegan, Paleo
Print Recipe
Great to add to the family roast dinner menu, perfect as a side for burgers or sausages, or just fantastic on their own when you need a snack. Adults and children alike will devour these beautiful chips, you might have make a whole huge bowl of them..!
Prep Time
5 minutes
Cook Time
20 minutes
Prep Time
5 minutes
Cook Time
20 minutes
sweet potato chips recipe dairy free gluten free paleo vegan
Sweet Potato Chips (Roasted or Fried) - Gluten Free, Wheat Free, Dairy Free, Egg Free, Nut Free, Vegan, Paleo
Print Recipe
Great to add to the family roast dinner menu, perfect as a side for burgers or sausages, or just fantastic on their own when you need a snack. Adults and children alike will devour these beautiful chips, you might have make a whole huge bowl of them..!
Prep Time
5 minutes
Cook Time
20 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. If you are baking your chips, preheat your oven to 170C for a fan oven.
  2. Slice the sweet potatoes in half length ways. Then slice the halves of sweet potatoes length ways to make chip shape pieces, these will be roughly 0.25cm in width.
  3. Heat the dollop of coconut oil in a big low sided frying pan (you’ll need one with a lid) on a high heat. Add the salt, pepper and thyme to the oil.
  4. Once the oil has melted, add the sweet potato chips to the pan. Stir until all the chips are evenly covered in oil.
  5. If you are baking your chips, transfer to a baking tray and put in the oven to bake for 30-40mins and put your feet up.
  6. If you are frying your chips. Leave the chips in the pan. Turn the heat down to medium and then pop the lid on. Cook with the lid on for about 5 minutes until the first side has browned.
  7. Turn the chips over so the next side can be cooked. Pop the lid back on the pan and cook again for a further 5 minutes on a medium heat.
  8. Once this side has cooked, take the lid off and turn the chips again so that all the chips have been cooked on all sides. Leave the lid off and continue to fry until the chips are crispy and cooked all the way through. Should take a further 5-10 minutes.
  9. To check the chips are cooked, using a knife skewer one of the fatter chips, if the blade goes in and out easily they are cooked.
  10. Enjoy with a salad, burger or roast meat and a nice drink!
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Citrus and Glace Cherry Cupcakes Recipe – Gluten free, Wheat free, Nut free, Dairy free

Citrus and Glace Cherry Cupcakes Recipe – Gluten free, Wheat free, Nut free, Dairy free

Spring is on it’s way and it’s time to lighten the taste palette. Why not try these fresh and fruity cupcakes? They are so easy to make and taste delicious. Serve fresh out the oven or cool and decorate with your favourite butter cream icing.

Makes: 12 cupcakes/ 6’’ round cake

Ingredients

  • 2 medium free range eggs
  • 40g demerara sugar
  • 100ml light olive oil
  • 150g rice flour, plus extra for dusting cherries
  • 75g coconut flour
  • 50g glace cherries (about 16)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 50g apple sauce
  • 15g fresh citrus zest (1 large lemon, 1 orange, 1 grapefruit)
  • 1 1/2 tbsp vinegar (white wine/cider)

Method:

  1. Grease and line 6’” round cake tin or line muffin tray with cupcake cups. Preheat oven to 150C.
  2. Wash the glace cherries with cold water. Pat dry with kitchen roll. Add the dry cherries to some rice flour in a bowl and mix until they are covered in flour. Set them aside.
  3. Beat the eggs, sugar and oil in a large mixing bowl.
  4. Add the flours, baking powder, bicarbonate of soda and mix.
  5. Mix in the apple sauce and vinegar.
  6. Add the flour dusted cherries and zest to the batter and mix until fully incorporated.
  7. Spoon into the cupcake cups or cake tin. If making cupcakes, divide equally between the 12 cases, approximately 1 1/2 tablespoons each.
  8. Bake: cupcakes for 20-25 mins, cake for 40-45mins.
  9. Once baked, cool on a wire rack.
  10. Serve as is or top with your favourite buttercream icing or drizzle with your favourite cream.
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gluten free nut free citrus and place cherry cupcakes recipe
Citrus and Glace Cherry Cupcakes - Gluten free, Wheat free, Nut free
Print Recipe
Spring is right round the corner; daffodils, walks in the park, picnics and Easter are right round the corner! You may have given up chocolate for Lent, so why not try these fresh spring time cupcakes to satisfy your sweet tooth cravings.
Servings Prep Time
12 Cupcakes 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 Cupcakes 15 minutes
Cook Time
25 minutes
gluten free nut free citrus and place cherry cupcakes recipe
Citrus and Glace Cherry Cupcakes - Gluten free, Wheat free, Nut free
Print Recipe
Spring is right round the corner; daffodils, walks in the park, picnics and Easter are right round the corner! You may have given up chocolate for Lent, so why not try these fresh spring time cupcakes to satisfy your sweet tooth cravings.
Servings Prep Time
12 Cupcakes 15 minutes
Cook Time
25 minutes
Servings Prep Time
12 Cupcakes 15 minutes
Cook Time
25 minutes
Ingredients
Servings: Cupcakes
Instructions
  1. Grease and line 8” round cake tin or line muffin tray with cupcake cups. Preheat oven to 150C.
  2. Wash the glace cherries with cold water. Pat dry with kitchen roll. Add the dry cherries to some rice flour in a bowl and mix until they are covered in flour. Set them aside.
  3. Beat the eggs, sugar and oil in a large mixing bowl. Add the flours, baking powder, bicarbonate of soda and mix.
  4. Mix in the apple sauce and vinegar.
  5. Add the flour dusted cherries and zest to the batter and mix until fully incorporated.
  6. Spoon into the cupcake cups or cake tin. If making cupcakes, divide equally between the 12 cases, approximately 1 1/2 tablespoons each.
  7. Bake: cupcakes for 20-25 mins, cake for 40-45mins.
  8. Once baked, cool on a wire rack.
  9. Serve as is or top with your favourite buttercream icing or drizzle with your favourite cream.
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American Style Pancakes – Gluten Free, Nut Free, Paleo, Dairy Free

American Style Pancakes – Gluten Free, Nut Free, Paleo, Dairy Free

It’s pancake day! Time to use up the flour, sugar and milk left in the cupboards before Lent begins…. Well sort of!

We are bringing you some non-traditional pancakes for pancake day. We wanted substantial and filling pancakes, which are of course allergy safe.

What did we come up with? American style pancakes! This recipe was developed when Nina was at university. These pancakes turned out so well, the recipe was adopted by her friends and housemates as their go to pancake recipe – even though they didn’t all have allergies. They even fed their friends with this recipe!

This recipe is so easy that any body can make it with even limited utensils. (Nina started off using a saucepan and fork to mix the batter because there wasn’t any baking equipment you would have wanted to use…ahhh students..!)

These pancakes are incredibly versatile; eat them hot or cold, use them to make sandwiches, savoury or sweet. Once you start making you won’t want to stop.

So all you need to do is:

Ingredients:

  • 3 eggs
  • 1 mashed banana
  • 1/4 tsp vanilla extract
  • 3 tbsp milk
  • 1 tbsp honey/
  • 50g desiccated coconut
  • 50g rice flour
  • 1/4 tsp gluten free baking powder
  • fat for frying: coconut oil/butter etc
  • Optional: sprinkling of ground nutmeg and cinnamon

Method:

  1. Whisk the eggs, mashed banana, vanilla extract, milk and honey together until fully incorporated. (Hand whisk approx 3mins, electric whisk (high) approx 1-2mins.)
  2. Add the desiccated coconut, rice flour baking powder and ground nutmeg and cinnamon, if using, to the bowl and mix until fully incorporated.
  3. Heat your chosen fat in a frying pan on a high heat. To check your pan is ready, take half a teaspoon of your pancake batter and drop it into your frying pan. If it sizzles straight away then your pan is ready.
  4. When your pan is ready, spoon a table spoon of batter into your pan. Use the back of the spoon to spread the batter out. Cook until the underside is slightly browned. You will see air bubbles come up to the surfaces, the edge will brown slightly and it should move around the pan easily. Should take approximately 3-4 mins. Use a spatula to to lift the pancake up to check.
  5. Once the first side is done. Flip it over and cook the other side. It will take slightly shorter time, 2-3 mins. Add more fat if you need it. Once the second side is cooked, put aside on a plate while you make the rest.
  6. repeat steps 3-5 until all the batter is used. Should make 4-6 pancakes.
  7. And voila! A stack of gluten free, wheat free, nut free and paleo friendly pancakes ready to be served your favourite toppings!

 

 

We decided on some savoury toppings for a late lunch. What will you decide? Leave a comment or tag us on social media with your pancakes.

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pancake recipe gluten free paleo american pancakes recipe
American Style Pancakes - Gluten Free, Nut Free, Paleo, Dairy Free
Print Recipe
These pancakes are incredibly versatile; eat them hot or cold, use them to make sandwiches, top or fill them savoury or sweet, an you can stack them sky high. Once you start making, you won't want to stop.
Servings Prep Time
2-3 people 5 mins
Cook Time
20 mins
Servings Prep Time
2-3 people 5 mins
Cook Time
20 mins
pancake recipe gluten free paleo american pancakes recipe
American Style Pancakes - Gluten Free, Nut Free, Paleo, Dairy Free
Print Recipe
These pancakes are incredibly versatile; eat them hot or cold, use them to make sandwiches, top or fill them savoury or sweet, an you can stack them sky high. Once you start making, you won't want to stop.
Servings Prep Time
2-3 people 5 mins
Cook Time
20 mins
Servings Prep Time
2-3 people 5 mins
Cook Time
20 mins
Ingredients
Servings: people
Instructions
  1. Whisk the eggs, mashed banana, vanilla extract, milk and honey together until fully incorporated. (Hand whisk approx 3mins, electric whisk (high) approx 1-2mins.)
  2. Add the desiccated coconut, rice flour baking powder and ground nutmeg and cinnamon, if using, to the bowl and mix until fully incorporated.
  3. Heat your chosen fat in a frying pan on a high heat. To check your pan is ready, take half a teaspoon of your pancake batter and drop it into your frying pan. If it sizzles straight away then your pan is ready.
  4. When your pan is ready, spoon a table spoon of batter into your pan. Use the back of the spoon to spread the batter out. Cook until the underside is slightly browned. You will see air bubbles come up to the surfaces, the edge will brown slightly and it should move around the pan easily. Should take approximately 3-4 mins. Use a spatula to to lift the pancake up to check.
  5. Once the first side is done. Flip it over and cook the other side. It will take slightly shorter time, 2-3 mins. Add more fat if you need it. Once the second side is cooked, put aside on a plate while you make the rest.
  6. Repeat steps 3-5 until all the batter is used. Should make 4-6 pancakes.
  7. And voila! A stack of gluten free, wheat free, nut free and paleo friendly pancakes ready to be served your favourite toppings!
Share this Recipe