RAW SWEET POTATO CHIPS WITH GARLIC ROSEMARY AIOLI DIP

I don't know about you, but one of my junk food weakness is eating chips.  Love chips... the savory and saltiness of chips.  I admit it.  So, anytime I can make a healthier version of chips, I am all over it.  These sweet potato chips are delicious and super easy to make, and the garlic aioli dip is divine!  The combination is superb!  - I need make another batch pronto!!

RAW SWEET POTATO CHIPS

3-4 Organic sweet potatoes, peel on, sliced on a mandoline
Sea salt - optional

Wash, dry, then slice your sweet potato and lay evenly and unlayered on your dehydrator tray.   If you'd like, you can sprinkle a little sea salt on top before you turn on the dehydrator.  Dehydrate at 115 degrees for 15-20 hours depending on how thick you cut them.  You can dehydrate them until they are to your desired crispness.  Store in an airtight container. 

GARLIC ROSEMARY AIOLI DIP

1 cup raw cashews, soaked 2 hours or more, drained and rinsed

1/2 cup water

1 lemon, juice of

1 clove garlic

1 tablespoon chopped rosemary

1/2 teaspoon paprika

chilli powder to garnish

Sea salt to taste

 

In your high speed blender, puree the cashews, water, lemon juice, garlic, rosemary and paprika until smooth.  Add more water if you need to in order to get the creamy consistency desired.  Season to taste with salt.  Transfer the dip into a bowl or covered container.  Store in the frig for up to a week.

So tasty!  Bon appetit!!

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