Lactofree, the UK's leading lactose-free* dairy range owned by Arla, has collaborated with the Yes Chef, Tess Ward, who has devised a series of healthy and creative recipes for you to enjoy.
Sweet Potato Chips with Crab and Cream Cheese Drizzle
Using the full range of Lactofree dairy products, Tess has devised some innovative recipes to ensure that those with lactose intolerance as well as those just wishing to lead a healthier lifestyle and improve their digestive wellbeing don't have to miss out on real dairy.
Serves 2
Preparation time: 2 hours
Cooking time: 20-25 minutes
The trick to perfect sweet potato chips: Cut the sweet potatoes into thin fries and soak the sweet potatoes in cold salted water for 1 1/2 hours. This helps get rid of the excess starch and allows the sweet potatoes to get really crispy.
Drain the water away and dry the sweet potatoes dry on kitchen towel. Place the sweet potatoes to a large plastic freezer/ziplock bag with 2-3 teaspoons of cornflower and shake to coat evenly.
Sweet Potato Chips
- 4 medium (approx 800g) sweet potatoes, cut in thin fries
- Cornflower, for dusting
- 3 tablespoons olive oil
- Sea salt and freshly ground black pepper
Chilli Cream Cheese Drizzle
- 50g brown crab meat
- 1 heaped tablespoon Lactofree cream cheese
- 1/2 red chilli, finely chopped
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon garlic infused olive oil
- Sea salt and freshly ground black pepper
Pre-heat your oven to 200 degrees celsius/400 degrees Fahrenheit.
Divide the sweet potatoes over two trays, to prevent them overcrowding. This is essential to get a crispy chip. Drizzle over the olive oil and toss to coat. The other option is placing the olive oil dressed chips on wire racks over baking trays to get even crisping around the whole chip.
Place the sweet potato chips in the oven and roast for 20-25 minutes. If they are on a tray, turn them halfway through cooking.
Meanwhile, make the crab drizzle by mixing all the ingredients together in a bowl, adding a little extra garlic oil or lemon juice if you wish and season to taste.Remove the sweet potato chips from the oven. Place in a large bowl and toss in a good couple of pinches of salt to season.
Place the chips in a bowl, cover in the crab and chilli drizzle and enjoy hot.