Our Guest Cook this week is Lindsey Love (how amazing is her name?!) she lives in Brooklyn with her husband and their rescue dog. While Lindsey is a freelance recipe developer, photographer, and food stylist; she also runs her food blog, Dolly and Oatmeal, which highlights recipes from her gluten and dairy free diet. Lindsey was diagnosed with gluten and dairy sensitivities 4 years ago, and since then has been developing, and recreating everyday recipes. She is currently the food editor at Thoughtfully Magazine, and is working on her first cookbook, to be published by The Experiment.
SPICY SWEET POTATO CHIP + AVOCADO SAMMIE (V + GF)
i like cutting these potato slices quite thin, as i prefer a crunchier sandwich. however, if you prefer a softer chip, slice the potatoes to 1/4-inch thickness - you may have to adjust the cooking time as well.
| makes 2 sandwiches |
1 large sweet potato, sliced lengthwise to about 1/8-inch thickness
1 1/2 tablespoons olive oil
large grain sea salt + fresh ground pepper
1/2 teaspoon mild paprika
1 ripe avocado, sliced
1 small red onion, thinly sliced
micro greens, sprouts, small lettuce, etc.
4 slices favorite gluten-free bread (or 2 rolls), toasted
spicy special sauce
i slightly adapted ashley's recipe, and added sriracha for spice. i also divided the recipe in half since the recipe is for 2 sandwiches. (i actually wish i had made the full portion of sauce, and refrigerated the rest for another time!)
| adapted from Date Night In by Ashley Rodriguez|
1 teaspoon good dijon mustard
2 1/2 tablespoons mayonaise or vegenaise
1 small garlic clove, minced
1 tablespoon ketchup
1 teaspoon sriracha
1/4 teaspoon maple syrup
spicy special sauce
Whisk all ingredients together in a small mixing bowl; cover tightly with plastic wrap and refrigerate for at 1 hour or up to 1 week
sweet potato chips
Preheat oven to 375° and line a baking sheet with parchment paper. set aside
Mix sliced sweet potatoes, oil, paprika, a couple pinches of salt, and a few grinds of pepper, until potatoes are evenly coated. Spread potatoes in a single layer, do not overlap or overcrowd. bake for 15 minutes, then flip each potato over and bake for an additional 15 minutes. At this point some potatoes might be crisp; if so, remove from baking sheet and transfer to a large platter or plate. Continue this process until potatoes are lightly browned and crisp. Let potatoes cool in a single layer, (placing them on top of one another while still hot will result in a soggy chip.)
Assemble the sammie!
Remove spicy sauce from fridge and spread a good amount on both sides of the bread. add onion, avocado, chips, and micro greens, top with remaining slice of bread
Chow down and enjoy!