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.
Potato/Sweet Potato Chipotle-Cheez “Chips”
Description
These crunchy, healthy cheez chips are a combination of raw and cooked ingredients and they’re perfect for healthy snacking – with salsa, your favorite vegan cheese, or alongside a bowl of soup.
Ingredients
Scale
- 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)
Instructions
- 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.
Nutrition
- Serving Size: 10
- Calories: 208
- Sugar: 3
- Sodium: 80
- Fat: 11
- Saturated Fat: 1
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 22
- Protein: 7
- Cholesterol: 1
They sound delicious. I love all the flavors! Do they get real crispy?
They DO get crispy! And this recipe is totally adaptable to one’s favorite flavors.
yum, thank you!
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Yay! I’m back in the saddle, eagerly devouring your posts with my eyes, filing your wonderful recipes away in my brain for later, sometime special. You inspire me!
Hey lady!! Good to see you again :-)!
❤
You have tipped the scales. I know what I want for Christmas now…. a dehydrator. I’ll find a place to keep it. Such a great solution for that desire for something crispy and salty. You rock.
I’m so glad I splurged. I had to put it in the garage due to kitchen space issues (and it’s noisy)!
Did someone say salt? AND chipotle? Yum!!!!
‘Frankenraw’ – love it! 🙂
They look very tasty.
😛
No, those tiny bags your receive most definitely do not count!!! These look great!
Okay, I don’t know that a cracker can be beautiful…but they ARE!! I love those orangie tints. Looks like a nice bean dip you’ve got with them too. Is there a recipe for the dip?
Seriously, I would have been nibbling away so quickly they wouldn’t have had time for pics 😉
The bean dip is from The Great Vegan Bean Book!! Really, really good.
I’m sure it’s awesome. That Bean book is getting well used….
These look so amazing! And I know what you mean about starch. In my third trimester I cut out all grains, and it was rough. I was having dreams about toast!
Crispy healthy veggie chips – with sweet potato how could it get better? 🙂
Cheers
Choc Chip Uru
P.S. To prepare for my exams now I won’t be commenting for around 4 weeks – See you in a month my friend 🙂
Best of luck, CCU! I have complete confidence in you – knock ’em dead!!
I just got myself a dehydrator, I’m excited to use this recipe.Yay! 12-14 hours? wow!
Nice purchase, Richgail!! You’re going to love it. (Yes, some things take a LONG time to dehydrate.(
Hurray! Was hoping to find a use for the dehydrator!
Chips are my favorite thing to make with my dehydrator. The possibilities are endless!
Oooh, I lurrrrve sweet potato and I’ve finally found a chipotle supplier in Australia, WHOOHOO!! Now all that’s missing is the dehydrator!!! It’s a sign! 🙂
You NEED one!!
These look so good!
Holy crap you have done it again girl! My dehydrator has been doing hard yards pumping out dehydrated dog treats. Not a fitting end for something that cost me an arm and a leg and now I have something that truly looks like I might need to liberate it from the shed again! These look divine. They also look like a way to get my spud fix without falling off the wagon and ending up spending a weekend in the bathtub surrounded by crinkling bags and a growing sense of awareness that come Monday I am REALLY going to regret this ;). Seriously though, this is a bomb-diggity recipe girl…you RULE! 🙂
My husband and I ate at a raw restaurant yesterday, and I almost bought the cookbook they were selling. I didn’t because almost every recipe required a dehydrator. I don’t have one and I just can’t bring myself to buy one because I’m afraid that I’d use it once and that’s it. It sounds like you really use yours, however; and these goodies look delish. Hmmmm…maybe one of these days I’ll break down. We’ll see. Celeste 🙂
Yum they look delicious! I just have got to get that dehydrator 🙂
I nearly thought these were raw from the photographs! But these potato sweet chipotle cheez chips look super delicious, probably better than kale chips!!! x
A wee bit raw :-p but the roasted taters add a nice flavor.
seems like an indecisive recipe; but totally looks amazing. can’t wait to try this one.
Hehe – true enough! I’ve got another raw/not raw hybrid cracker in my dehydrator “as we speak!”
nice!
Still looks SO much tastier than your regular bag of chips. MMmmm! I love the roasted/raw/awesome combo!