Sweet Potato Chips with Garlic Aioli

Sweet Potato Chips With Garlic Aioli

The winner was UBelinda:
Ooooh I remember my mum had one of those handy slicers when we were kids!

We are working on our menu planning skills at the moment and the Tupperware VentSmart Collection would be great so the fruit and veg lasts longer in the fridge. The menu plan has already reduced my food waste substantially but this would be the icing on the carrot cake 🙂

This is a review post.

One thing I have learnt since I have started changing to a more whole food approach to my diet, is that to ensure I have variety in the foods I eat, having useful tools in the kitchen makes it so much easier.

I was very excited recently to be able to choose some new Tupperware and with this in mind I chose the:

  • MandoChef – I knew this would be fantastic for cutting up veggies to bake and to add to salads.
  • Extra Chef – while the food processor is great, it is big so I wanted the Extra Chef to be able to make things like mayonnaise and nut based dips which I have struggled to make well in the food processor.

When I caught up with my lovely friend Lou for breakfast at a cafe last week, she was telling me how fantastic the chips and garlic aioli were at the place we were eating. While I didn’t order them for breakfast, as soon as she said it, it gave me a great idea of how I could put my new kitchen tools to the test!

And they passed with flying colours. These Sweet Potato Chips With Garlic Aioli were amazing.
Sweet Potato Chips With Garlic Aioli DSC04175

I love sweet potato cooked anyway, but adding some garlic aioli, really took them to the next level. Luckily the recipe makes a good deal of aioli and I have been adding it to all sorts of things since I made it (eg, my egg and bacon breakfasts, sautéed spinach).

The Mandochef is easy to use and I love how it has a QR code on it so you can easily view the demo video.
Sweet Potato Chips With Garlic Aioli DSC04142

You can set the Mandochef to your desired thickness, but the recipe booklet and the guide card which comes with it gives you advice as well. It doesn’t take long to cut a whole sweet potato into lovely even sized crinkle cut chips.
Sweet Potato Chips With Garlic Aioli DSC04147

While they were baking I set about making the garlic aioli to accompany them.
Sweet Potato Chips With Garlic Aioli DSC04096

The Extra Chef comes with two blades. I used the sharp blade first as I wanted to process the garlic with the eggs first.
Sweet Potato Chips With Garlic Aioli DSC04098

To add the oil I changed to the paddle whisk.
Sweet Potato Chips With Garlic Aioli DSC04129

The trick to good mayonnaise and aioli is to very slowly add the oil, so it blends well. The Extra Chef makes this so easy. It has a funnel you attach to the side and you add the oil through this. There is only a small hole for the oil to move through, so it is added slowly – perfect!
Sweet Potato Chips With Garlic Aioli DSC04128

The Extra Chef is easy to use, simply pulling on the handle to make the blades move. A single pull rotates the three blades eight times, equating to 288 knife cuts in less than 15 seconds!
Sweet Potato Chips With Garlic Aioli DSC04114

So in under 30 minutes I had the most amazing lunch of Sweet Potato Chips With Garlic Aioli! My oven is only cooking on one temperature at the moment – 200 degrees Celsius! Hence the slightly dark edges of my sweet potato chips, cooked at a more appropriate 180 degrees this shouldn’t happen.
Sweet Potato Chips With Garlic Aioli DSC04174

I did share small stacks with Mr I and the kids.
Sweet Potato Chips With Garlic Aioli DSC04183

I could have easily eaten more of the garlic aioli, but did exercise self control!
Sweet Potato Chips With Garlic Aioli DSC04179

4.8 from 26 reviews
Sweet Potato Chips
 
Prep time
Cook time
Total time
 
Author::
Recipe type: Vegetarian
Ingredients:
  • 1 large sweet potato (approx 600 grams)
  • 1 tbsp coconut oil
  • 1 -2 tsp Himalayan pink salt
Method:
  1. Preheat the oven to 180 degrees.
  2. If using the Tupperware MandoChef ,make sure you have the crinkle cut blade installed and set the dial for 3mm.
  3. Cut the sweet potato into 4 - 5 pieces depending on the size of the sweet potato.
  4. Attach a piece of sweet potato to the guard and start slicing! Alternatively you could use a knife and slice the sweet potato into 3mm chips.
  5. Rinse the sweet potato slices under cold water and then pat dry with paper towel.
  6. Place the sweet potato slices into a large container, brush with liquid coconut oil and toss gently so they are lightly covered in oil.
  7. Line two large trays with baking paper and spread out sweet potatoes onto the trays in a single layer. Sprinkle with salt.
  8. Bake in the oven for approximately 20 minutes, turning once around 10 minutes.
  9. As soon as you take them out of the oven, remove the sweet potato from the trays and allow to cool on a cake rack. This helps them crisp up.
  10. Serve with garlic aioli and enjoy!
 
4.8 from 26 reviews
Garlic Aioli
 
Prep time
Total time
 
Author::
Recipe type: Condiments
Ingredients:
  • 3 cloves of garlic
  • 1 tsp Himalayan pink salt
  • 4 egg yolks
  • ½ cup macadamia oil
  • ½ cup extra virgin olive oil
  • 2 tbs lemon juice
  • 2 tsp seeded mustard
Method:
  1. Peel and chop garlic into quarters.
  2. Separate the eggs as you need only the yolks for this recipe.
  3. Combine the oils. I find the taste of extra virgin olive oil very strong, so use a combo of olive oil and macadamia oil. You could use all extra virgin olive oil or a mix of extra and light olive oil if you like.
  4. If you are using the Extra Chef ensure you have the sharp blade in place.
  5. Add garlic, salt, lemon juice and egg yolks and blend until well combined. If you are making this by hand, crush the garlic before adding it to the eggs and vigourously whisk.
  6. Change the attachment to the paddle whisk and attach the funnel to Extra Chef and begin to add very tiny amounts of oil. Add too much oil too quickly and the aioli will not work out. Blend until well combined. If making by hand, simply whisk the eggs and slowly add the oil.
  7. Add more very small amounts of oil and blend and keep going until you have used at least half the oil, then you can start adding oil in larger amounts. Keep adding until you have added all of the oil.
  8. Add mustard and blend.
  9. Store in an airtight container (I use a jar) in the refrigerator until ready to enjoy.

Tupperware Giveaway

Tupperware Giveaway $270

Thanks to Tupperware I have a fantastic Tupperware prize to giveaway to one lucky reader of Planning With Kids. The winner will receive the items photographed above:

  • MandoChef $155
  • Extra Chef $115
  • Total value = $270

The MandoChef is going to be a frequently used item in my house as it can do so many things. Check out this video to see the cool things you can do with veggies and fruit. {Click here if you are reading via email to see the video on the blog.}

The MandoChef and Extra Chef both feature in the latest Tupperware catalogue. You can see the 2013 Spring Summer catalogue online here. Definitely check out the catalogue as it has a link where you can download a free 10 page PDF Mexican Fiesta party plan which includes:

  • Easy DIY instructions for centrepieces and decorations
  • Menu plan and tasty recipes
  • Shopping list

To enter the giveaway all you need to do is:

  • Visit the Tupperware catalogue online, then come back to the blog and leave a comment telling me what what else you would like from the catalogue and why.
  • The winner will be notified via email. You must have a valid email address to enter. If no response is received with 72 hours, a new winner will be selected.
  • This give away is available to Australian residents only.
  • The give away will close 9pm AEDST Monday 11 Nov 2013.
  • Good luck!