Homemade sweet potato tortilla chips made with sweet potato, onion and flax seed. No corn! No dehydrator needed.
When I’ve made a lovingly healthy choice for myself I am encouraged to make more of them… because, it feels good.
Like, stepping away from my plate when full, saying “no” to food when I’m legitimately not hungry, or understanding what food my body needs to stay nourished.
The strongest, most effective practice I use to stay in the flow of making love-based choices for myself is smoothies, juices and cleansing. When I notice that I’m having a difficult time making healthy choices, cravings are at an all-time high, or I just can’t seem to understand what my body wants, I jump on a cleanse or prepare a bunch of green juice, and recalibrate.
Within days, I slide back into those love-based choices, and away I go.
This practice, of taking a step back to reconnect to my body, has changed the way I approach my life.
But more than that? It’s the solution that I wish I’d had all those years ago when cravings ruled my life, my body acted out on me and food made me miserable.
A major aspect of my new book is on cleansing safely. I show you how to prepare for; and come down from, a cleanse in a way that allows you to keep the momentum going far after you’re done the program. Because we all want to be the healthiest versions of ourselves. We all want to be encouraged to make loving choices, feel radiant, vibrate with energy and glow, from the inside out.
And so, in celebration of the launch, over the next couple of weeks I’ll be sharing a bunch of new recipes that support a safe transition into and out of my new cleanse programs.
What better way to kick if off than with a spin on (almost) everyone’s favorite snack food:: the sweet potato tortilla chip!
Cleanse away, my friends, cleanse away.
- 4 cups cubed raw sweet potato (approximately 2 medium-sized sweet potatoes)
- 1 cup chopped red onion
- 1½ cup roughly ground flax
- ½ cup raw sunflower seeds, ground fine
- 1 tablespoon avocado oil
- 1 tablespoon fresh lime juice
- 2½ teaspoons ground chili powder
- 1 teaspoon sea salt
- ¾ teaspoon ground cumin
- ½ yellow pepper, diced small
- ½ tomato, diced small
- ¼ red onion, diced small
- 2 tablespoon parsley, diced small
- 1 tablespoon lime juice
- sea salt and freshly ground pepper, to taste
- Preheat oven to 225F and take out three large baking sheets. Set aside.
- Add cubed sweet potato and onion the bowl of your 14-cup food processor. Process until almost smooth. You want the puree to be little, itty bitty pieces.
- Add remaining ingredients. Pulse until combined fully. Allow to sit for 5 minutes.
- Grab a piece of parchment paper about 10 inches wide. Scoop 1-cup of the dough, roll it between your hands to make a ball, then place on one side of the parchment, in the middle.
- Fold over the parchment (like a book) and then roll the dough between the two pieces of parchment until it’s about ¼-inch thick. Fold away the top half and cut or rip it away. Score the tortillas by running a sharp knife across the dough, then crossing over to make a diamond shape (like the image below).
- Keeping the tortillas on their current sheet of parchment, transfer the sheet to a baking sheet and repeat with remaining dough.
- Bake for 2 hours, flipping halfway through and removing the parchment paper. You can break up the tortillas at this point. The baking time will vary greatly on how thick/thin you make the tortillas. You want the end result to be crisp, crunchy with no moisture left.
- Remove from the oven and allow to cool on the baking sheet for 15 minutes.
- Meanwhile, add salsa ingredients to a bowl. Serve with chips.
- Makes 80 tortilla chips.
Roughly ground flax: if you grind your own flax, awesome! Do not grind it all the way. Make it rough. If you purchase ground flax, look for ground flax or flax meal and NOT milled flax.
Avocado oil: any oil can be used here. I like avocado oil because I can get it from Costco, it has a high smoke point and it's super healthy!
View nutrition information (once on page, scroll down)
You can score the chips any way that you like. I liked them in this diamond shape because it was easy to do and fun to eat!
You can choose to make the salsa, or not. Totally up to you.
I shared a second cleanse-supporting recipe on Ricki Heller this week. My Toasted Fennel & Carrot Slaw – made with raw fennel, carrots, fresh herbs and a light vinaigrette dressing. It goes really well with these chips, too ;)
Now, I’d love to hear from you —