Baked Sweet Potato Chips

Now I can't guarantee that these are crispy… but what I can guarantee is that they're DELICIOUS.

Baked vegetables are one of the easiest things you can do for meal prep.

When I’m working/studying and just all around busy, baked veg is one of my go-to’s and this recipe is just an easy, throw together, 1 tray and into the oven… kind of thing.

It can be added to dinner, your salad for lunch or even chopped and thrown into a scrambled egg. It’s really just a great staple.

AND

I have a recommendation that you MUST try these with hummus. It is SO yum!

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yield: Serves 2

Authoradmin

Ingredients

1 cup raw or roasted, skinless hazelnuts

2 tablespoons unsweetened cocoa powder

¼ cup milk of choice

3 tablespoons honey (or liquid sweetener of choice)

Instructions

1

Pre heat oven to 180˚C.

2

If hazelnuts are raw, dry roast* hazelnuts in oven for 5–10 mins or until they are slightly brown (watch them as they are very easy to overcook). Allow to cool.

*Dry roast is roasting without oil.

3

Process roasted hazelnuts in a blender until they turn into a “nut butter”. Add the cocoa powder, milk and honey and blend until a smooth consistency.

Store in the fridge.