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Transform Potato Chips Into a Sweet Snack

Transform Potato Chips Into a Sweet Snack


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Check out these two ways to use salty potato chips for a sweet snack

Use fresh or leftover potato chips like these in your sweets for a crunchy, salty, and sweet tasting snack.

There is no denying that salty paired with sweet is a taste bud-winning combination, which is why the idea of adding potato chips to sweet snacks is one “weird” combination that we are willing to try.

Ever since we tasted our first Compost Cookie from Christina Tosi and Momofuku Milk Bar, we’ve been hooked on the idea of saving those partially crushed chips at the bottom of the bag to try our hand at our own sweet and salty junk food desserts.

Potato chips can add salty flavor and crunchy texture to just about any baked good, like brownies and brookies, but there are two recipes in particular that we can’t get out of our minds right now that utilize the salty, usually savory potato chip in very different ways.

The first is a Coca-Cola & Potato Chips Cupcake from Four Rivers Barbecue, which uses sweet cola, cocoa powder, and crunchy chips for the moist cake. The second is a homemade version of the popular Korean snack food Honey Butter Chips created by the co-owners and chefs Brian Kim and TK Ku of Oiji in New York City’s East Village.

Coca-Cola® & Potato Chips Cupcakes From Four Rivers Barbecue


For a sweet and savory dessert, try these cupcakes from Four Rivers Barbeque. Using store-bought ingredients, these instructions are simple and easy to follow.

For the Coca-Cola® & Potato Chips Cupcakes From Four Rivers Barbecue recipe, click here.

Oiji’s Honey Butter Chips


Co-owners and chefs Brian Kim and TK Ku of Oiji created their own version of the popular Korean Honey Butter Chips. Their in-house chips are served as a dessert item alongside ice cream upon request.

The sweet chips created a cult phenomenon in 2014 when K-Pop stars began posting “selfies” with the convenience store food item.

For the Oiji’s Honey Butter Chips recipe, click here.


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!


Inspiredbyeverything™

I started eating primarily raw foods two years ago this week. So, as an a n n i v e r s a r y 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)
Mandoline slicer
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!



Comments:

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  3. Eginhard

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