I’m feeling pretty good about the fact that I haven’t consumed a bag of salty snacks in months thanks to my dehydrator (the various tiny bags of chips that come in my Vegan Cuts Snack Box DO NOT count!), but despite the warm fuzzies I’m experiencing, there was still something missing. Something starchy. And spudly. And toasty. Where does the potato fit into the raw world?? To answer this need, I went Frankenraw and created a chip that was part potato, part sweet potato, part raw and part roasted.
I’ve shared this recipe on Healthy Vegan Friday on The Veggie Nook.
Potato/Sweet Potato Chipotle-Cheez “Chips”
Who’s counting? Makes 2 full dehydrator trays
1 1/2 cups flaxseed meal
2 red-skinned potatoes, baked (leave skin on if organic) & cooled
1 sweet potato, roasted, cooled and peeled
2 tbsp. vegan Parmesan cheese
1 tbsp. nutritional yeast
1 small onion, chopped
2 cloves garlic, chopped
3-4 baby carrots
pinch salt and black pepper
1 to 1 1/2 cups water
1 tbsp. Bragg Liquid Aminos
juice of 1 lemon
1 tsp. smoked paprika
1/2 tsp. cumin
1 tsp. dried onion flakes
1 tsp. prepared horseradish (not “sauce”)
1 tsp. agave nectar
1 tsp. chipotle in adobo (or more if you like it spicy)
Put the flaxseed meal in a large mixing bowl. Set aside.
Cut the potatoes and sweet potato into chunks and add to a food processor. Pulse a few times to break them down, then add the remaining ingredients (cheese through chipotle) and process until thoroughly combined and smooth.
Divide the mixture between two dehydrator trays that have been lined with non-stick sheets and pat or roll out (using another sheet on top) to create a smooth and even layer. Lightly score the dough into desired shapes and place the trays in the dehydrator and turn it on to 145F. Dehydrate for 30 minutes, then turn it down to 115F and continue dehydrating for about 12-14 hours – or until the chips are very crisp and dry.