Makes 4-6 cups of crisps (it makes almost 4 trays of crackers)
Seasoned sweet potatoes, nutty flaxseeds, and almonds blend together for sweet and savory crispy chips. Serve with soup or salad or a spread.
3 cups peeled and shredded sweet potato
1/4 cup lemon juice
1 cup almonds
2 cups flaxseeds
2 cloves garlic
1 cup chopped red onion
1 TBS dried rosemary
1 TBS savory or thyme
1 TBS coriander seeds
1-2 tsp sun-dried sea salt
Soak sweet potato in 1/4 cup lemon juice and c cups fresh water overnight (about 6-12 hours) to leech excess starch. Drain and rinse in strainer. Soak almonds in 2 cups fresh water overnight (6-12 hours). Drain and rinse. Soak flaxseeds in 4 cups fresh water for 15-20 minutes or until saturated. The flaxseeds will absorb most or all of the water.
Grind the sweet potato, almonds, flaxseeds, garlic, red onion, rosemary, savory or thyme, and coriander seeds. This can be done in a masticating or titurating juices (such as a Champion juicer), with homogenizing "blank" plate. Alternatively, they can be ground in a food processor or blender in several batches, adding fresh water as necessary to blend smooth.
In a bowl, mix sea salt into mixture with clean, wet hands. Spread the mixture thinly on nonstick sheets to the edges of the dehydrator trays. use a rubber spatula for easy spreading.
Dehydrate at 108%F for 12-20 hours or until almost dry. Peel off the non stick sheets. Cut into triangles, squares, or rectangles. Return to the dehydrator without the nonstick sheets for a few hours or until crispy. (Climate, temperature, and humidity all affect dehydrating time.)
Store in resealable bags in a cook dry place, in the refrigerator, or in the freezer.