These are ridiculously easy, two ingredients and sweetly delicious. \u00a0Team them with a burger, eggs or anywhere where you might be tempted by bread. \u00a0Just be careful not top burn them as the sugar content in the vegetable does tend to brown quickly. \u00a0Usea medium temperature and finish them off on the oven.<\/p>\n
Sweet potato<\/p>\n
Olive oil or coconut oil<\/p>\n
Himalyan salt<\/p>\n
Wash and peel sweet potato. Use a julienne peeler or mandoline to peel long thin strips of the vegetable. \u00a0If you have neither of these tools then just use a regular grater. \u00a0I like the julienne peeler because it\u2019s quick with an easy wash up and results in really long this strips which are easy to swirl around the fork.<\/p>\n
Drizzle on oil and mix with a fork so that strands are coated. \u00a0Swirl with a fork as you would long spaghetti to get a round ball. \u00a0Place in a shallow pan with hot oil and fry for a few minutes until golden. \u00a0Crackle on some pink salt. Shape it into a perfect circle with your spatula and keep an eye on it so it doesn’t burn. \u00a0You will find that it also steams while it fries due to the loose structure of the strands. \u00a0When the desired colour is reached, place them on a tray in a medium oven until ready to eat.<\/p>\n
Note: \u00a0If the edges go a little black, they still taste good. Don\u2019t throw them out.<\/p>\n