Paleo Chips Masala
Elevate your snack game with this irresistible Paleo Chips Masala recipe, a spiced twist on classic chips that's packed with bold flavors and wholesome ingredients. Thinly sliced sweet potato chips, baked to crispy perfection in nutritious coconut oil, serve as the crunchy base for a vibrant masala blend of caramelized onions, garlic, ginger, ripe tomatoes, and aromatic spices like cumin, coriander, and turmeric. Finished with a sprinkle of fresh cilantro and a zingy splash of lime juice, this dish is not only paleo-friendly but also gluten-free and loaded with nutrient-rich goodness. Perfect as a flavorful appetizer, snack, or side dish, Paleo Chips Masala is sure to be the star of your table.
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Recipe Information
Ingredients
- 3 large sweet potatoes
- 3 tablespoons coconut oil
- 1 small red onion
- 3 cloves garlic
- 1 inch fresh ginger
- 1 large tomato
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 0.75 teaspoon sea salt
- 0.25 cup fresh cilantro
- 1 tablespoon fresh lime juice
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and slice the sweet potatoes into thin, uniform chips. Aim for about 1/8-inch thickness for even cooking.
In a large bowl, toss the sweet potato slices with 2 tablespoons of coconut oil and a pinch of sea salt until well-coated.
Spread the sweet potato slices onto the prepared baking sheet in a single layer, ensuring they do not overlap.
Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the chips are crispy and golden brown.
While the chips are baking, finely chop the red onion, garlic cloves, and ginger.
Heat the remaining 1 tablespoon of coconut oil in a skillet over medium heat.
Add the chopped onion, garlic, and ginger, sautéing for 4-5 minutes until the onion is translucent.
Dice the tomato and add it to the skillet along with coriander powder, cumin powder, turmeric powder, red chili powder, and 3/4 teaspoon sea salt.
Cook the mixture for about 5 minutes, stirring frequently, until the tomatoes soften and the spices are well-incorporated.
Remove the skillet from heat and gently fold in the crispy sweet potato chips, ensuring they are well-coated with the masala mixture.
Transfer the chips onto a serving platter, garnish with chopped fresh cilantro, and drizzle with lime juice for a fresh, zesty finish.
Serve immediately as a snack or a flavorful side dish.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 44.7 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 705 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
