After attending an all-day nutrition workshop last week and getting all jazzed up on new knowledge, I had a moment of paralysis in the kitchen. Like standing with the refrigerator door open, mouth agape for, oh, I don't know, a long time.
I had a brain full of new information and a cupboard full of old ingredients. I was in conflict with myself in a way that left me feeling contemplative and slightly inept. I just couldn't seem to get the inspiration train to pull into the station.
So, I spent some time browsing the glorious internet, learning a little about how to substitute old ingredients like whole wheat pastry flour with new ingredients like coconut flour and almond flour. I clicked over to one of my favorite blogs and saw how she made a similar transition a while back and I got some hope and a little confidence.
Then I got inspired, thank goodness! I spent the last half of the week stocking up at the grocery store and trying a few things out. My first experiment was this smoky, sweet potato-jalapeno hummus which turned out so good, the first batch never made it to the photo shoot. Whoopsies.
Supervise your chips carefully. Once they approach roasting time, they can burn rather quickly if you don't keep an eye out. It's all those darn natural sugars. Mmm, natural sugar.
Oven-Roasted Beet Chips
2 medium beets, peeled and sliced into thin rounds (I use a mandolin, but you can certainly use a knife)
1 tablespoon kosher salt
2 tablespoons coconut oil (or oil of your choice)
Toss sliced beets in a colander with salt and let sit for 30 minutes. This will extract some of the moisture from the beets and help get a better crisp. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Pat beets dry with a paper towel and transfer to a bowl. Toss with coconut oil and arrange beets in a single layer on both baking sheets. Allow beets to bake for 20 minutes. After 20 minutes, rotate the beets and check for dry edges and smaller ones that may be done. Take those out. Continue to roast for another 10 minutes and check trays periodically. Beets should crisp up between 30-40 minutes of roasting. Remove from heat and allow to cool before serving.
Sweet Potato-Jalapeno Hummus
2 large sweet potatoes, peeled and cut into medium dice
2 small onions, roughly chopped
2 tablespoons of coconut oil (or oil of your choice)
1 clove garlic, chopped
4 tablespoons sesame tahini
1 lemon, juiced
1/2 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon cayenne (more or less to taste)
1/2 cup olive oil2 jalapenos, seeded and minced
Preheat oven to 350 degrees. Toss potatoes and onions with coconut oil and arrange in a single layer on a baking sheet lined with parchment paper. Season with salt and pepper. Roast for 35-40 minutes or until potatoes brown on the bottom.
Remove from oven and add to your food processor along with the other ingredients except for the olive oil and jalapenos. Blend until smooth. While the food processor is still running, add the olive oil to the mixture and blend until well incorporated. Remove hummus from container and fold in the jalapeno. Season to taste. Serve with beet chips.