Savory and sweet chips

I try to avoid chips as much as possible, but these homemade chips will definitely be on the table at a birthday party. Sweet potato contains many vitamins (A, C, and B6) and minerals (calcium, folic acid, and potassium) and low fats. So you can enjoy them with 'no limits'!

Mustard and honey
1. Preheat the oven to 100 °C.
2. Peel the potatoes and cut them into cubes.
3. Place the potatoes 1 cm under water in a bowl and add turmeric for a nice color. Add another teaspoon of vinegar if you want them spicier.
4. Cook the potatoes for about 15 minutes, drain them, and put them in the food processor.
5. Add the mustard and honey. Blend until smooth.
6. Season with 1 teaspoon of vinegar.
7. Spread the potato cream about 2 mm thinly with a palette knife over a non-stick mat. Try to ensure that the layer is evenly thin everywhere.
8. Place the non-stick mat on an oven rack in the oven for about 25 minutes until the 'chip' rises or the mat contracts.
9. If necessary, flip the chip and place it back in the oven to ensure the bottom is also dry.
10. Let the chip cool on the mat and break it into pieces.

Sweet potato
1. Cook the potatoes together with the figs until done.
2. Drain the potatoes and figs and blend them in the food processor until smooth.
3. Add the elderberry syrup and stir.
4. Spread the cream thinly with a palette knife over a non-stick mat. Try to ensure that the layer is evenly thin everywhere.
5. Sprinkle the chia seeds over the cream.
6. Place the non-stick mat on a rack in the oven until the 'chip' rises or the mat contracts.