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 little fat. 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 until tender, drain them, and put them in the food processor.
5. Add the mustard and honey. Mix until smooth.
6. Season with 1 teaspoon of vinegar.
7. Spread the potato cream about 2 mm thick with a spatula 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 shrinks.
9. Optionally, flip the chip over and put 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 tender.
2. Drain the potatoes and figs and mix them in the food processor until smooth.
3. Add the elderberry syrup and stir.
4. Spread the cream thinly with a spatula 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 shrinks.
Tips
Mustard and honey If you don't have a palette knife, you can also use the straight side of a knife. Use the slippery side of the non -stick mat. You can keep the chips for a few days in a well -sealed box. Sweet potato instead of seeds you can also garnish the chips with dried herbs such as basil or parsley.
