What better way to get vegetables on the run than those “disguised” as chips. It doesn't get much better than this! Here's one recipe that's easy to make and loaded with nutrition.
If you have blood sugar concerns, make sure to test to see if this will work for you. What other vegetables could you use like this?
Ginger Sweet Potato Chips
- 1/2 pound thinly sliced sweet potatoes
- 1 Tbsp olive oil (optional)
- 1/2 tsp whole unrefined sea salt
- 1/8 tsp ginger powder
- 2 1/2 tsp wheat free tamari, coconut aminos, or sole salt water*
- 1/4 tsp ginger juice
- 1 tsp orange juice
- 1/2 cup date paste (optional), or chia gel with stevia drops to your taste
- 1/2 tsp onion powder
- 1/2 tsp gomasio
- Peel and thinly slice the sweet potatoes using a mandolin or the 2 mil slicing plate of a food processor.
- Combine all ingredients except the sweet potatoes. Mix well.
- Gently toss the sweet potatoes with the mixture to coat evenly. The potatoes will begin to soften as you lightly massage them.
- Place on mesh dehydrator sheets. Place on trays in single layers.
- Dry at 115° F for approximately 12-24 hours until completely dry. Allow to cool completely before storing in an airtight container.
*Sole salt water – This is used in some recipes as a liquid salt substitute for tamari. It‘s made by placing a Himalayan salt rock in a container and covering it with water. Allow to sit at room temperature until the rock dissolves. Store the sole water in a glass jar.