From big fat chips to skinny crunchy fries, what can healthy eaters do when we get a craving for chips? Here’s the answer: Sweet Potato Wedges
Given that they’re just made from humble spuds, there’s something oddly magical about a chip. The smell and tang of salt and vinegar, then the first crisp, hot bite that gives way to the fluffy white inside… is your mouth watering as much as mine?
I think it’s partly because we tend to have chips on high days and holidays. The last time I had proper chips was a bench at the seaside, eating them straight from the packet – and munching fast so the seagulls didn’t pinch them.
I did warn my youngest but I think those mean old gulls know an easy target when they see it. One swooped in and whipped a chip right out of his hand. As if that wasn’t bad enough, it stood eating it just a few feet away, looking very smug. If you didn’t think a beak could look smug, just wait until you see a seagull chomping on a chip that it’s stolen from a small child.
Chips remind us of childhood teas, too, slathered in ketchup and gobbled up with fish fingers or big fat sausages. Whether you have yours dipped in brown sauce, drowned in mayo or sprinkled with salt, everyone loves chips.
But everyone also knows they’re no friend to the dieter or healthy eater. As you know, I’m not big on depriving myself, so when the chip devil whispers in my ear, I shut him up with these oven-baked sweet potato wedges.
They’ve got the same crisp outside and hot, fluffy inside thing going on – but for a fraction of the calorie cost. Try them – just don’t tell the seagulls.
OVEN-BAKED SWEET POTATO WEDGES
Serves 2 • Ready in 35 minutes
200g/7oz (1 large/2 small) sweet potatoes (174 cals)
1 tbsp olive oil (99 cals)
salt and freshly ground black pepper
• Preheat the oven to 220°C/fan 200°C/425°F/Gas mark 7.
• Peel and cut the sweet potatoes into large wedges. If you prefer you can leave the skin on the potatoes.
• Place the sweet potatoes in a roasting tray and pour on the oil. Toss through with your hands so that the potatoes are as well covered as possible and season well. Bake in the oven for 30-35 minutes until crispy and golden.