Gorgeous, moreish sweet potato crisps from Living Cuisine by Renee Loux Underkoffler.
3 cup shredded sweet potato
¼ cup lemon juice
2 cup flax seeds, soaked for 1/2 hour
1 cup almonds, soaked
1 cup red onion, chopped
1 clove garlic
1 tablespoon dried rosemary
1 tablespoon dried thyme or savoury
1 tablespoon coriander seeds
1 teaspoon salt
Soak the sweet potato overnight or for 6 hours in the lemon juice and enough water to cover it.After six hours, or overnight drain and rinse thoroughly.
Then take all the ingredients, mix and then put through a Champion juicer using the blank plate, or process in your food processor, may have to do it bit by bit.
Spread thinly on dehydrator trays, dehydrate until dry, flip and continue until crunchy and crisp.