Poke and chips is a fun way to reimagine chips and dip, with sushi grade tuna and homemade sweet potato chips!
Poke and chips might be something new to you, but we think you'll love it. There are some recipes for poke chips floating around the interwebs these days and we thought we'd put our own persona meal prep spin on this. Poke refers to a raw seafood salad that's associated with Hawaii, although its popularity has been spreading lately. Our version incorporates raw sushi-grade tuna that's marinated in soy sauce, sesame oil, and green onions, along with rice wine vinegar.
Versions with fried wonton chips, for example, have been showing up online. We're using baked sweet potato chips that you can do at home, along with some beautifully marinated tuna. It's a great snack to share, and a fun thing to put out for an appetizer. Poke bowls (we've got a bunch of recipes on our site) are increasingly popular for lunch or dinner. What's even better? You don't do much cooking, so this recipe and other poke-oriented recipes are a breeze to prep ahead of time.
Sweet Potato Chips with Poke Ingredients
For the chips:
- 1 large sweet potato (12-14 oz.)
- 3 Tbsp. avocado or olive oil
- Fine grain sea salt
- Optional flavor boosts: garlic powder, cayenne pepper, ground ginger
For the poke:
- 8 oz. sushi-grade ahi tuna, cut into small cubes
- 2 Tbsp. reduced-sodium soy sauce
- 1 tsp. toasted sesame oil
- 1 tsp. rice wine vinegar
- 2 Tbsp. sliced green onions
- ¼ tsp. toasted sesame seeds
How to Make Sweet Potato Chips with Poke
This all starts with a mandoline slicer, if you have one. Thinly slice sweet potatoes, into chips. Or you can use a sharp chef's knife and slice the potatoes as thinly as you can; about 1/16th of an inch thick will work. Combine them with oil in a large bowl and toss to coat. Bake them in the oven for about an hour until crispy at a low temperature, about 325 F. While all of that is going on, get the ahi together for the poke bowl. Combine the tuna with soy sauce, sesame oil, rice wine vinegar, green onions, and sesame seeds in a small bowl. Refrigerate until ready to serve.
How to Store and Serve Sweet Potato Chips with Poke
This is a meal prep that tastes best the day you put it together, although you can easily do the chips a day ahead of time. The poke can chill for several hours before you serve it, but it's best eaten the day it's made. It won't keep much more than a day. Serve with the chips as an appetizer or for a great, high-protein snack. Talk about up-leveling your snack game!
Substitutions and Alterations
Lots of recipes for poke chips involve fried wontons, for example. So if you want to use those instead, you can buy a bag of wonton wrappers and fry them in some hot oil. In a pinch, good quality store-bought sweet potato chips would work, too. You can also try this with zucchini chips.
We like sweet potatoes and prefer the idea of baking chips instead of frying them, as it's a lot healthier in comparison. That being said, you can use other types of seafood, such as salmon or even shrimp.
Add in other things such as cubed avocado, diced cucumber, minced red onion, or even spicy peppers such as jalapeno or serrano, minced finely. Sometimes people mix in kimchi.
MORE POKE BOWL RECIPES
- Cauliflower Rice Salmon Poke Bowl Meal Prep
- Tuna Poke Bowl Meal Prep
- Ahi Tuna and Watercress Poke Bowl
Watch how to make this dish!
Equipment
- 1 mandoline slicer optional, or sharp chef's knife
Ingredients
For the chips
- 1 8 ounce sweet potato
- 3 tablespoon avocado or olive oil
- Fine sea salt to taste
- Garlic powder, cayenne pepper, ground ginger optional, to taste
For the poke
- 8 ounces sushi-grade ahi tuna cubed
- 2 tablespoon Coconut Aminos or sub with, low sodium soy sauce (not GF)
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice wine vinegar
- 2 tablespoon green onions sliced
- ¼ teaspoon toasted sesame seeds
Instructions
- Preheat oven to 325°F.Line two sheet pans with parchment paper.
- Trim the ends off the sweet potato and cut it in half crosswise. Using a mandoline, slice into very thin chips, 1/16-inch thick. Or, use a chef's knife to cut chips as thinly as possible.
- Add sweet potato chips to a large bowl and add the oil. Using your hands, toss them well until all chips are coated on both sides.
- Arrange the chips in a single layer on the baking sheets. Sprinkle the tops with sea salt and any additional seasonings.
- Bake for 55 to 60 minutes, or until golden brown and crispy through the middle, rotating the pans every 15 minutes. Remove pans from oven and allow chips to cool on pans for 10 minutes. They will continue to crisp up as they cool.
- While the chips bake, combine the tuna, soy sauce, sesame oil, vinegar, green onions, and sesame seeds together in a bowl. Refrigerate poke until ready to serve.
- Serve the poke with sweet potato chips for dipping.
Video
Notes
Nutrition
