|Sweet Potato Chips|
We start with the humble sweet potato and your new best friend for this job, the mandolin slicer. I put the link not because I endorse this particular one (I have no horse in the race), but just to show you what one looks like. Essentially, they are slicers that allow you to get a very fine slice, which is vital to the success of the veggie chip! I found that my food processor did not allow me to get a thin enough slice which makes for more of a chewy chip.... and it turns out that chewy does not make for a good chip!
So it is as simple as this .... take the sweet potatoes and slice paper thin with a mandolin. Then mix in some good quality olive oil and a mix of salt and pepper. I also like to throw in a little cinnamon and let the sweet potatoes get wet but not drenching wet.
Then, if like the crunchy all star momma you want to be, you have a dehydrator.... well it is as simple as can be to put the chips on the trays and let them dehydrate at about 105 degrees F for several hours until they are well, CHIPS! If you don't have a dehydrator, an oven on a warm setting will do but just know you may lose some enzymes and raw food status as you will likely have the oven over 118 degrees F. However, they will still be crunchy and tasty!
Sweet potatoes are a great source of carotenes, vitamin C, B6, manganese, copper, biotin, pantothenic acid and dietary fiber. They provide glutathione, one of the body's most important internally produced antioxidants. Additionally unlike other starchy vegetables, sweet potatoes have been shown in animal studies to help stabilize blood sugar levels and improve response to the hormone insulin.
So next time you feel "crunchy," reach for something like these sweet potato chips that you can feel good about and still get your crunch on!
Also posted at Kelly the Kitchen Kop's Real Food Wed