2 large or 3 small sweet potatoes, cleaned, dried well and cut into ¼ inch thick slices (the key is to be as uniform as possible)
Avocado Oil or neutral oil like grapeseed or canola
Macadamia Nut Hummus
Place macadamia nuts in food processor and blend until smooth, about 2 minutes, scraping down the sides periodically to make sure all the nuts are processed. (The nuts will break down, release its oils and go from grainy to paste-like)
Add all the rest of the ingredients to the food processor, streaming the olive oil as blending.
Taste and adjust seasoning needed.
Serve with veggies, sweet potato chips or crackers.
Hummus will thicken in the refrigerator so bring to room temperature before serving.
Sweet Potato Chips
Preheat oven to 400 degrees F and place parchment paper on 2 -3 baking sheets
Place sliced sweet potatoes on the prepared baking sheets, leaving a little space between them so that they don't touch.
Lightly brush sides both sides of the sweet potatoes with oil
Sprinkle sweet potatoes with salt.
Bake sweet potatoes for 20 minutes. Remove from oven. Gently turn chips over. Bake an additional 10-12 minutes until just turning crisp. The chips will be crisp on the outside, slightly chewy in center. If you save some for the next few days, the chips will be more chewy than crispy but still really yummy!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...