THESE savoury chips are delicious on their own, as a side to raw sandwiches, or dipped in Sadhana guacamole. Also try the sweet version below, which is a much healthier version of the Filipino dish, kamote que, or deep-fried caramelised sweet potato, which my momma used to make for merienda (mid-morning or mid-afternoon snack).
- 2 large orange sweet potatoes (kumara).
Savoury kumara chips -
- 4 tbs cold-pressed extra virgin olive oil
- 2 tbs dill tips
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Himalayan pink salt or Celtic sea salt.
Sweet kumara chips -
- 1 tbs cold-pressed extra virgin coconut oil
- 2 tbs dill tips
- 1 tbs ground cinnamon
- 2 tbs coconut nectar
- 3 tbs coconut sugar
- ½ teaspoon Himalayan pink salt or Celtic sea salt.
METHOD: Peel the sweet potatoes, then cut into thin slices using a mandoline or vegetable peeler. Place in a large mixing bowl.
Add your choice of flavourings, for either the savoury or sweet kumara chips. Toss together, massaging all the ingredients thoroughly into the sweet potato.
Spread the sweet potato slices on dehydrator trays lined with non-stick sheets. Dehydrate for 6 hours on 40C, then remove the non-stick sheets and dehydrate another 2 hours, or until crispy. (If you don't have a dehydrator, place the sweet potato slices on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for 2 hours.)
Store in an airtight container in the fridge for up to 1 week. Serves 4.
A PRETTY addition to a meze plate, and delicious dolloped over salads and wraps. I'm known as the person who always packs her own food, and I love taking a jar of this dip to the movies and nomming away happily with some kumara chips.
- 150g peeled and chopped raw beetroot
- 80g activated cashew nuts
- ¼ red onion, finely chopped
- 1 tomato, chopped
- 1 garlic clove, peeled
- 3 tbs activated sunflower seeds
- 125ml lemon juice
- 1 tbs apple cider vinegar
- 1 tsp mustard
- 1 tsp ground cumin
- 2 heaped tsp carob powder
- ¼ tsp freshly ground black pepper
- ½ tsp Himalayan pink salt or Celtic sea salt.
METHOD: Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid.
The dip will keep in the fridge for 3 days. Makes 250g
WHO doesn't love a good guacamole? It's such a versatile, tasty thing to have on hand.
- 600 g chopped avocado flesh; you'll need about 3 large avocados
- 3 garlic cloves, peeled and crushed
- juice of 1 ½ limes
- 2 tbs finely chopped coriander
- 45 g finely chopped red onion
- ½ -1 tsp Himalayan pink salt or Celtic sea salt
- cold-pressed extra virgin olive oil, for covering the guacamole in the fridge.
METHOD: Gently mash the avocado flesh in a bowl, leaving it a bit chunky. Add the garlic, lime juice, coriander, onion and salt to taste, then stir until well combined.
Transfer to a clean glass jar. Pour a thin layer of olive oil over the top, to seal the surface. Makes 250g
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