You will need:
- 500g extra lean beef mince.
- 1 tin of chopped tomatoes
- 1 fresh chilli
- 1 chopped white onion.
- 2 large sweet potatoes.
- 1 Courgette.
- Handful of jalapeños (optional)
Sweet potato and courgette crisps directions.
Preheat the oven 220 degrees
Slice the sweet potato as thin as possible. I use my food processor to do this as it was quick and easy and each slice was the same width, which meant they cooked evenly. Other options are a sharp knife, veg peeler or a mandolin. Toss the slices in a small bit of olive oil to lightly coat, then sprinkle with some ground salt. Lay them out in a single layer on a baking sheet and put into the oven. Bake for roughly 30-40 mins turning them half way (the thicker the slices, the longer they will take to cook). Some of the thinner slices will brown quicker than others I would recommend to remove them so they don’t burn and the others can finish cooking.
Slice the courgette the same as the sweet potato. Put them on a paper towel and press another paper towel on top to dry them. Toss them, the same way as the sweet potato, in a small amount of olive oil and sprinkle with salt. Bake in the oven for 40 to 1 hour. Check every 15-20 mins, flipping them over occasionally and taking any cooked ones out before they burn.
For the mince I fried it in some olive oil and then added the onion and chilli (chopped finely) once mince was brown. I added the tinned tomatoes and simmered for 10 mins.
When the sweet potato and courgette were cooked, I removed them from the oven and allowed them to cool. They crisp even more when they cool down. I then lined my bowl with a mixture of sweet potato and courgette, added a large spoonful of the mince, topped it with some guacamole and sprinkled with some jalapeños. This recipe took a good while to prepare but it was worth every bite, and it meant I could enjoy one of my favourite meals guilt free which is pretty amazing.