I've been so busy since lately that I haven't had a chance to blog in a while. I've already had big changes this year as I'm am frantically working to re-launch my website and a roll out a new program in early February in partnership with another organic company - STAY TUNED!!!! But..........with the abundance of winter root vegetables I could pass up the chance to jot down this fabulous treat - Sweet Potato Chips.
Before I get to the recipe I want to throw out a few facts about this wondrous root vegetable. Sweet potatoes are packed with massive amounts of vitamin A, which is vital for proper eye health. One sweet potato contains nearly eight times an adult's daily need of this important vitamin, and, because the vitamin is fat-soluble rather than water-soluble, the body can store it for later use. Sweet potatoes and yams are often confused as being the same thing but they are quite different species. Compared to yams, sweet potatoes contain significantly higher amounts of calcium, iron, and vitamin E, and they twice as much protein per serving. Sweet potatoes also contain massive amounts of anti-inflammatory compounds (more than the yam), which are very important in the health of people with IBS, arthritis, gout, and other inflammation-related diseases. This is not to say that yams are useless. The yam is the shining star when it comes to omega 3 fats.
Take advantage of their abundance at your local farmer's market. Sweet Potatoes make great raw soups, can be shredded and used in raw breads, or made into delicious chips. Try one or both of these recipes. You may want to double up because they won't last long!
Sweet Potato Chips - savory
3 small sweet potatoes
1/4 c Olive Oil
Sea Salt to taste
OR
Sweet Potato Chips - sweet
3 small sweet potatoes
1/4 c agave
2t cinnamon
Slice sweet potatoes paper thin with a mandolin, potato peeler, or run them through a food processor fitted with slicing blade. Toss with desired ingredients. Dehydrate at 110 until they reach your desired crispness. I like mine super crunchy so I let them dehydrate for 24-36 hours. To speed the process you can always start off by dehydrating at 145 for a couple of ours (the internal temperature of the food will not get this high so nutrition will stay intact) and then turn the temperature down to 110 for the remainder of the drying period.
