AMANDA’S RICE KRISPIE CHICKEN DIPPERS

Ingredients

2 Medium Sweet Potatoes
2 Tablespoons of Coconut Oil, Melted
1/2 Lemon, Juiced
1 Tablespoon of Maple Syrup
1/2 Teaspooon of Cayenne Pepper
Salt to Taste

This week India is showing us the ultimate way to make potato wedges that taste utterly delicious but pack a serious healthy punch. They make the perfect side dish for almost everything and are even amazing just on their own with a nice dip. The sweetness of the maple syrup combined with the lemon give the wedges a gorgeous crisply glaze and the cayenne pepper adds a nice bit of heat.

Instructions

Step 1

Chop the sweet potatoes into wedges.

Step 2

Combine the melted coconut oil, lemon juice and maple syrup in a bowl. Add the sweet potatoes to a large bowl and pour the glaze mixture in on top. Toss it all around to make sure they're all evenly coated.

Step 3

Sprinkle the cayenne pepper and some salt in and toss it some more. Then lay out the wedges onto a baking sheet lined with parchment paper. Try to lay them out so that they're not on top of each other so that they can cook evenly. Roast at 220'C for about 30 minutes until they're nice and crispy. Give them a bit of a toss about half way through.

Step 4

Take out and enjoy! This recipe is Gluten Free, Dairy Free, Vegan & Paleo.

So there you go, this one couldn't be much easier to make and it's so healthy and delicious it would make the perfect addition to any dinner!