Curried Raw Sweet Potato Chips

One Is Never Enough...

Serves 1-2

1 Large Sweet Potato
1 Tsp. Cold Pressed Oil
1 Tsp. Brag's Liquid Aminos
1/2 to 1 Tsp. Curry Powder, depending on how curry-ish you like it.
Food Dehydrator (See note at bottom if you don't have one)

Using the slice blade on your food processor, slice the sweet potato into thin slices. You can also do this by hand or with a mandoline, but it will take a lot longer. P.S. If you are using a mandoline, don't be a foo, use the hand guard unless you want to lose a fingie! In a large bowl, toss together the sweet potato slices with the oil, Brags and curry powder until well coated. Place the soon to be chips on the dehydrator, making sure that none of the slices overlap. Dehydrate until very crispy, rotating the trays every few hours, unless you have a fancy schmancy dehydrator.

*Don't fret if you don't have a dehydrator! You can still make these yummy chips. Instead of putting the chips in the dehydrator, just place them on a parchment lined cookie sheet. Put them in the oven on the lowest setting and check on them often. To be truly considered raw, food must be kept at 115 degrees or less, but that doesn't mean that un-raw sweet potato chips won't taste just as good!


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