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Potato/Sweet Potato Chipotle-Cheez “Chips”

  • Author: Annie


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.


  • 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
  • 34 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)


  1. Put the flaxseed meal in a large mixing bowl. Set aside.
  2. 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.
  3. 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.


  • 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