Monday, February 2, 2009
Raw Style: Sweet Potato Chips
I started eating primarily raw foods two years ago this week. So, as an anniversary gift to all the lovers of raw food (and the skeptics as well), I give you one of my favorite recipes. I have done the trial and error to a point where I've got it on lockdown and the idea of not sharing my success feels close to criminal. So behold, it's true. Guilt-free, enzyme-rich, Raw Sweet Potato Chips are here.
You will need:
Blender (I recommend a VitaMix if you are going to be eating alot of raw)
Dehydrator* (I recommend an Excalibur if you are going to be eating alot of raw)
3 sweet potatoes
1/2 cup extra virgin olive oil
2 tsp fine Pink Himalayan or regular sea salt
1/4 tsp cayenne (optional)
1 tsp raw agave nectar
*Now, I bet that you can make this recipe and bake it in the oven at a low temperature if you don't have a dehydrator. You will lose the enzymes this way and it will no longer be considered raw, but it will still be better for you than kettle cooked chips from a bag. If you try out the oven route, let me know if it works!
Let’s get started.
After thoroughly rinsing your sweet potatoes with water, set the Mandoline on the thinnest slicing option. Carefully slice all potatoes. Achtung! The Mandoline blade is extremely sharp and wants to eat your fingers. You should have a big, beautiful pile of paper-thin sweet potato slices sans fingers when finished. Place all potatoes in a large bowl and set aside.
In the blender, pour all oil, salt, agave and cayenne (watch out for the cayenne...it can cause a sneezing fit). Mix for 30 seconds on low speed.
Pour oil mixture over potatoes and massage oil thoroughly into potato slices.
Place the sliced potatoes on the Teflex sheets on the dehydrator trays. The slices can overlap a bit. Slide trays into the dehydrator, set temperature to 95-100°F and let slices dehydrate for 4-6 hours. Transfer the chips to the dehydrator screens so the air can come in on all sides. Dehydrate for a few more hours until desired crispiness is achieved. I like to leave my chips in til they are super crunchily.
When chips are to your liking, place them in a pretty bowl and admire your beautiful creation because they won't last long.
Feel good about eating chips again.
Olive oil is a healing oil that nourishes skin and aids digestion and systemic health. Cayenne warms you from the inside out, sea salts adds necessary trace minerals to your body that also strengthen digestion and sweet potatoes are full of vitamins and fiber. They are your friends. Enjoy.
*Heather Crosby and inspiredbyeverything™ will continue to share recipes that they develop or discover to replace the cooked foods that they miss. They are not trying to convert you or claim that they are scientists or nutritionists. Heather is a big fan of the healing power of raw foods and she is offering her discoveries as an alternative way to feed and heal the body. Research the raw lifestyle if you are interested in more information. Google!