Sweet Potato Chips

This is another one of my original recipes.  We don't have a deep frier, so this is the stove-top version.  Also, I have not yet found a way to keep these crisp in storage, so you are better off eating them right away (after they cool a little, of course). ;)

Sweet Potato Chips

Ingredients

2 sweet potatoes, cut into thin slices
2 Tbsp plus about 1/3 cup coconut oil
seasoning (i.e. salt, pepper, paprika, garlic powder, etc.)

Directions

Prepare a cookie rack with paper towels to absorb the excess oil.

Heat a heavy-bottomed pan/skillet over medium-high heat.  Add about 1/3 cup coconut oil (or enough to cover the bottom of the pan with about 1/2 inches of oil).

In a bowl combine the sweet potatoes with 2 Tbsp of melted coconut oil and desired seasoning.  Toss the mixture to coat well.

Add the potato mixture to the hot oil in small batches.  Turn every 30 seconds to 1 minute to allow even cooking.  Remove from the pan after a total of about 4 minutes or just before the edges start to brown and place on the paper towels to cool.  Cook the remaining batches.

Eat heartily with a generous helping of Paleo Ketchup!

Notes

If you are not adding any seasoning to your chips, you can skip the entire mixture step including the melted 2 Tbsp of coconut oil.  Just toss those chips directly into the oil!  (carefully, of course).  You can also season these after cooking as desired.  I like mine with a little sprinkling of sea salt.

Also, suggestions, improvements, and variations are ALWAYS welcome!  Feel free to post them in the comments!!

Sweet Potato French Fries

This is actually one of my original recipes.  We don't have a deep frier, so this is the stove-top/oven version.

Sweet Potato French Fries

Ingredients

2 sweet potatoes, cut into shoestrings
2 Tbsp plus about 1/3 cup coconut oil
seasoning (i.e. salt, pepper, paprika, garlic powder, etc.)

Directions

Preheat oven to 375 degrees F and line a heavy baking sheet with parchment paper.

Heat a heavy-bottomed pan/skillet over medium-high heat.  Add about 1/3 cup coconut oil (or enough to cover the bottom of the pan with about 1/2 inches of oil).

In a bowl combine the sweet potatoes with 2 Tbsp of melted coconut oil and desired seasoning.  Toss the mixture to coat well.

Add the potato mixture to the hot oil in small batches.  Turn every 30 seconds to 1 minute to allow even cooking.  Remove from the pan after a total of about 4 minutes or when the edges start to brown and place on the baking sheet.

Keep the baking sheet in the oven while cooking the remaining batches and remove cooked fries after about 10-15 minutes in the oven.  I found this step helps keep the warm and crispy.

Eat heartily with a generous helping of Paleo Ketchup!

Notes

If you are not adding any seasoning to your fries, you can skip the entire mixture step including the melted 2 Tbsp of coconut oil.  Just toss those fries directly into the oil!  (carefully, of course).

Enjoy!

Paleo Ketchup Perfected!

I got this from Ryan Wilder's Not in Moderation Blog who claims to have "nailed it", but I wasn't quite convinced so I came up with my own version.

Paleo Ketchup

Ingredients

12 oz tomato paste

1.5 cups water

4 Tbsp vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp allspice
1/2 tsp sea salt
1/8 tsp fresh ground pepper
the juice of 1/2 orange (about 4 Tbsp)

Directions

Combine all the ingredients in a small sauce pan.  Bring to a simmer on medium-low heat and then simmer for several minutes on low heat, stirring frequently, to let the flavors meld.

Pour into a glass jar and refrigerate.

It's that easy!!

Notes

Be generous with your spices!!  No need to measure carefully and scrape the excess off here.  If you like more flavor, load it up!  If you like your ketchup toned down, shake the excess off.

Dip and enjoy!

Chicken Nuggets

An absolute must try from a recipe posted by Multiply Delicious.  No modifications were necessary with this recipe; total perfection!  I have had success with doubling the amounts for leftovers.

Photo courtesy of Multiply Delicious

Paleo Chicken Nuggets

Ingredients

1 pound ground chicken

1 egg yolk

1 tsp onion powder

1/4 tsp garlic powder
1/2 tsp paprika

1/4 cup and 1/3 cup almond flour

1/2 cup unsweetened shredded coconut
1/2 cup coconut oil

Salt and pepper

Directions

Preheat oven to 375 degrees F.

In a bowl combine 1/4 cup almond flour, 1/2 cup shredded coconut, and S&P to taste.  Mix to combine.  This is your "breading".

In a separate bowl, combine the ground chicken, 1/3 cup almond flour, onion powder, garlic powder, paprika, sea salt, pepper, and egg yolk.  Mix well until everything is incorporated.  Gather about 2 Tbsp of the chicken mixture into a ball and then coat generously with the "breading" mixture.

Melt the coconut oil in a sauté pan or skillet.  When the oil is ready, place small batches in the hot oil and cook on each side for 3-4 minutes or until a dark golden brown.  Transfer the nuggets to a parchment lined baking sheet and place in the oven for 4-5 minutes to allow the chicken to cook through.  Repeat with remaining nuggets.

Allow nuggets to cool slightly before serving.  Serve with paleo BBQ sauce or paleo ketchup (recipes to be posted later).

Notes

I just edited this post because I noticed a couple of typos!!  Sorry about that folks!