Unfortunately, (or fortunately depending on how you look at it!), crisps do not feature on the raw food/healthy diet. At least, not as you know them to be.
Many a Sunday on years gone by, suffering from the most hideous hangover and with little in the cupboard, I have made a short trip to the newsagents found on nearly every London street corner to grab myself some junk food. Literally. Something crunchy, something fatty and something to fill that vaccuous hole that lingers for days after a night on the source.
We know they’re filled with excessive salt, hydrogenated and saturated fats that are bad for us but we still eat them! As well as being full of fat, they have been heated to excessive temperatures which causes an imbalance of omega 3 to omega 6 oils which ultimately cause inflammation within cell walls, providing cancer with the environment it needs to grow.
Apparently, the UK eat 51 per cent of all the crisps, salted crackers and nuts consumed in Europe – three times more than Germany. The Savoury Snacks Information Bureau estimates that the country munches its way through 6,000 million bags of crisps and 4,400 million packs of savoury snacks every year!!
So, as us Brits love the crisp so much, I have come up with a healthier version for our taste buds. My friends and family literally snatch them out of my hands faster than I can say, “healthy sweet potato crisps!”
- 2 sweet potatoes
- ¼ cup water
- ¼ cup tamari
- ½ teaspoon grated nutmeg (optional)
- ½ cup – 1cup nutritional yeast
Peel, then slice the sweet potatoes with a mandoline or vegetable peeler to make thin slices. Combine all ingredients, except the nutritional yeast, in a bowl and marinate for at least 10 minutes. Drain the slices, place on a dehydrator or oven tray and sprinkle with the nutritional yeast. This will give it the cheesey flavour so if you want them really cheesey, then just use more. Slowly warm through until crispy. (If “cooking” in an oven, place it on the lowest setting leaving the door ajar so as not to overheat them).