Rating4.2/5 (from 5 ratings)4.2
Yield3-4 dehydrator trays
3 cup shredded sweet potato
¼ cup lemon juice
2 cup flax seeds (soaked 1/2 hour)
1 cup almonds (soaked)
1 cup red onion (chopped)
1 clove garlic
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 tablespoon coriander seeds
1 teaspoon salt
1. Soak the sweet potato overnight or for 6 hours in the lemon juice and enough water to cover it.
2. After six hours, or overnight drain and rinse thoroughly.
3. Then take all the ingredients, mix and then put through a Champion juicer using the blank plate, or process in your food processor. You may have to do it bit by bit.
4. Spread thinly on dehydrator trays, dehydrate until dry, flip, and continue until crunchy and crisp.
Zoe's ThoughtsBy Zoe
Gorgeous, moreish sweet potato crisps based on a recipe from Living Cuisine by Renee Loux Underkoffler.
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