Sweet Potato Crisps


 
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Makes 4-6 cups of crisps (it makes almost 4 trays of crackers)
 
Seasoned sweet potatoes, nutty flaxseeds, and almonds blend together for sweet and savory crispy chips.  Serve with soup or salad or a spread.
 
3 cups peeled and shredded sweet potato
1/4 cup lemon juice
1 cup almonds
2 cups flaxseeds
2 cloves garlic
1 cup chopped red onion
1 TBS dried rosemary
1 TBS savory or thyme
1 TBS coriander seeds
1-2 tsp sun-dried sea salt
 
Soak sweet potato in 1/4 cup lemon juice and c cups fresh water overnight (about 6-12 hours) to leech excess starch.  Drain and rinse in strainer.  Soak almonds in 2 cups fresh water overnight (6-12 hours).  Drain and rinse.  Soak flaxseeds in 4 cups fresh water for 15-20 minutes or until saturated.  The flaxseeds will absorb most or all of the water.
 
Grind the sweet potato, almonds, flaxseeds, garlic, red onion, rosemary, savory or thyme, and coriander seeds.  This can be done in a masticating or titurating juices (such as a Champion juicer), with homogenizing "blank" plate.  Alternatively, they can be ground in a food processor or blender in several batches, adding fresh water as necessary to blend smooth.
 
In a bowl, mix sea salt into mixture with clean, wet hands. Spread the mixture thinly on nonstick sheets to the edges of the dehydrator trays. Use a rubber spatula for easy spreading.
 
Dehydrate at 108 degrees F for 12-20 hours or until almost dry.  Peel off the non stick sheets.  Cut into triangles, squares, or rectangles.  Return to the dehydrator without the nonstick sheets for a few hours or until crispy.  (Climate, temperature, and humidity all affect dehydrating  time.)
 
Store in resealable bags in a cook dry place, in the refrigerator, or in the freezer.
 
- by Renee Loux Underkoffler, Living Cuisine

Viveca Park's version:
I use only 1/4 clove garlic
I omit the onion and rosemary
I use only 1 tsp thyme
I use only 1 tsp Celtic sea salt
 
I cut into large squares.  I use this for raw pizza, I use it for tomato sandwiches (I use the "mac cream" recipe from Juliano's The Uncook Book for this).  I will try using it with other nut pates when I get around to it or want something different.  I make these real crispy and then store in a glass container on the cabinet.  I have discovered the perfect food (for me).  It is nice to have a "sandwich" again!  I forgot to score these for cutting in my last batch.  It worked fine to just break these.  They were jagged, but it wasn't a problem at all.  I broke them kind of big.