Crumbed Snapper & Spiced, Crispy Sweet Potato Chips

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Fish & chips that will leave you feeling fresh, energetic, light and fabulous. You shouldn't need to finish eating fish and chips and feel sluggish, have a foggy mind, be achy, have a gurgling stomach and well, feel oily (you know what I mean!?). Just a few swaps of the usual ingredients and you have yourself an even better, tastier version. It took me a little bit of time to break up with the ritual of fish and chips on the beach all those years ago when I began my transition to real food. Though when the fish and chips you find out are coated of course in wheat flour and other dubious ingredients and fried in canola oil or other forms of vegetable oils, you ain't wanna go there. These oils are highly inflammatory and should be avoided where possible, as they have been through a shocking amount of processing before they reach your mouth. Enjoy this spiced, ridiculously tasty and better alternative. Yum. 

Crispy Sweet Potato Chips


700g sweet potato - peeled if not organic 

2 Tbsp coconut oil or ghee, melted 

1-2 tsp salt depending on your taste 

1/2 tsp pepper

2 tsp smoked or average paprika

1 tsp garlic powder

Optional: 3 tsp herbs such as dried oregano, rosemary or thyme. 


1. Preheat your oven to 200 degrees celcius. 

2. Chop the sweet potato into the shape of chips, roughly 1 cm wide, or the size you prefer, and place them in a bowl.  

3. Drizzle the chosen fat over the top of the chips, and use your hands to mix through and coat the chips. 

4. In a large baking tray, lay down some baking paper and spread out the chips, aiming to ensure they aren't touching each other.

5. Sprinkle the herbs and spices over the chips as evenly as possible one by one, or combine the flavours in a little bowl, and then sprinkle the mix over the chips all together at once.

6. Bake them in the oven for roughly 30 minutes, checking every 10 minutes to ensure your oven isn't hotter than the usual! Wait until they are crispy and not too soft or wet. 

7. Enjoy alone, with the crumbed snapper, or with a homemade aioli! 

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Crumbed Snapper


400g snapper, or your preferred white fish 

1/2 cup sunflower seeds

1 tsp garlic powder

1 tsp turmeric powder

1/2-1 tsp salt, or to taste

1/8th tsp pepper, or to taste

1 egg for coating fish in prior to batter

Coconut oil or ghee for cooking 

Optional add ins: dried herbs like rosemary, thyme, oregano or dried chilli.   



1. Grind down the sunflower seeds to a fine meal in a dry blender. 

2. Add in the remaining ingredients and continue to blend or stir through. 

3. Place this mix in a wide bowl for coating the fish and set aside. 

4. Whisk the egg in a wide open bowl and set aside. 

5. Slice the fish into sizes that suit your dish, such as fish fingers, bite size pieces, or like I have them in the photo. 

6. Add one fish piece at a time into the egg, coat the fish generously,  and then transfer the fish piece to the sunflower seed crumb, and using a spoon (this is to prevent it all going on your fingers rather than the fish!), coat the fish in the crumb as evenly as possible. 

8. In a medium heated pan smothered with your chosen fat, place the piece of fish in the pan and simmer both sides for 3-4 minutes depending on the size of your fish. It is done when the crumb has browned on both sides, and the colour of the fish is consistent in the middle (white) and it is tender. You will need to continue adding more fat to the pan along the way as the crumb absorbs some of the oil whilst it is cooking. 

9. Continue this with each piece of fish, setting each piece aside. 

Serve with //

Serve the crumbed snapper and sweet potato chips with rocket, homemade aioli or mayonnaise (mine was homemade chipotle aioli), and of course some cultured vegetables of your choice, which I served cultured beetroot, ginger, garlic and onion. 


Sheridan Williamson