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Has anyone tried making chips with sweet potatoe?

Yes it works and you can even buy them ready made in the frozen food section here. I have found sweet potato to be better than any normal potato for not causing big spikes in blood sugar but you still need to maintain portion control. My book says there is 14gm carb/100gm for both sweet and normal potato.
 
You can also make oven chips from celeriac , they are lovely and even lower GI , I guess that means you can have a few more !
 
You have to be REALLY careful with Sweet potatoe. Although they are (slightly) better (less carbs) than normal, white potatoes, they are still not great. I usually avoid them.

When I need a treat, I'll make a cottage/shephards pie, using a mixture of sweet potatoe and celeriac for the topping. Tastes bloody lovely.

I'm sure they' make lovely chips, though.

if you miss chips, try shallow frying courgette strips/chips in some butter.
 
PickledPepper said:
Has anyone tried making chips with sweet potatoe?

Do they work and what effects do sweet ps have on your bs levels?
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Hi PP,
The only way you will know if they are OK for you is to test.
I cut the unpeeled sweet potato into 1/2 inch thick rounds and drizzle oil over them and then sprinkle rosemary and garlic on them. Have also used chili and sometimes curry powder. They only take about 15 mins in a hot oven.
 
I do similar with celairiac swede and turnip` mixed chips`also tasty with a crumbled stock cube over them
CAROL
 
Yes i cut them in to chunky chips spray with oil add salt and pepper,place on a baking tray and cook in a hot oven 210c but don't have too many. While i'm here can anyone tell me about cous-cous, i have it instead of mashed potato but i have no idea if it is low GI or not.
 
Couscous is a medium G.I. (65). Even low G.I. foods are not always suitable and you need to test to see your reaction to them.
 
On this site http://www.glycemicindex.com/, there is a data base of the GIs of all foods that have been 'officially' tested. They (couscous) had GIs of 65, 61 and 69. So unfortunately not very low... it's basically just a variety of pasta, some people seem to do better with pasta than others.

When I looked it up though, I noticed one of the makes used in the test only had 14g of carb in 150g (that was a rehydrate with hot water variety) so it had a fairly low glycemic load, the others had around 35g in a 150g serving so had a very much higher glycemic load.
 
Back onto celeriac chips - I tried making these in the oven a few weeks back. They were lovely! (Didn't check my Bg, though, so can't really comment on their effect!)
 
amron said:
Yes i cut them in to chunky chips spray with oil add salt and pepper,place on a baking tray and cook in a hot oven 210c but don't have too many. While i'm here can anyone tell me about cous-cous, i have it instead of mashed potato but i have no idea if it is low GI or not.
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That's how I eat sweet potato chips with the exception of salt, instead I sprinkle some ground garlic over the chips.

Nigel
 
I have done this a couple of times in a deep fat frier - and they turned out O.K. but seemed more likely to take up oil than sour potatoes as the flesh is a different texture.
Deep fat frier is now packed away in the loft - retro me satanas!

We eat roasted vegetables a lot - a mix of onion, tomato, pepper, butternut, sweet potato, carrot, garlic cut into chunks or strips and drizzled with olive oil. This doesn't seem to spike me which is lucky, I guess.
 
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