Oven-Baked Anti-Candida Sweet Potato Tortilla Chips - grain and corn free!

Sometimes I just want to eat some chips... and I really miss corn tortilla chips, which I ate instead of potato chips during my gluten-free diet phase. Now that I've gone grain and corn free, I have a very limited option for what I can use to eat my many delicious free-from dips. "Is it crazy to make my own tortilla chips using sweet potato?" I thought. NO. IT'S. NOT. And it's not that hard! Taking inspiration from Healthful Pursuit's recipe, here's a slightly more candida-friendly version using pumpkin seeds, desiccated coconut, coconut oil and turmeric. This recipe is vegan and paleo as well as free from gluten, grains, dairy and eggs.

The ingredients mentioned above all have anti-fungal properties that will help to control your candida overgrowth. Also, if you're worried about eating sweet potatoes on an anti-candida diet, you need to read Medical Medium by Anthony William. Naturally occurring sugars in fruits and vegetables do not feed candida! I wouldn't, however, go overboard and eat more than one serving of sweet potato per meal. Try to reintroduce a small amount and see how your body reacts. We all have different bodies and different candida levels so your experience and reaction may be different to mine. That said, I have been feeling incredible since reintroducing fruit and some starchy vegetables back into my diet and I highly recommend it - especially if you haven't been seeing results with the typical high-protein anti-candida diet.

For this recipe, don't worry if you don't have a dehydrator. All you need is a food processor or high-speed blender, a rolling pin and an oven. Not being able to eat corn will not stop me from making and eating tortilla chips! The natural sweetness from the sweet potato tastes lovely and you'll find that you can enjoy these tortilla chips on their own. This time, I paired them with my raw pumpkin seed dip (recipe to follow)!

Sweet Potato Crackers Recipe

Gluten free, grain free, dairy free, sugar free, yeast free, corn free, soy free, nut free, vegan, paleo

4 servings
Prep time: 15 min
Bake time: 2 hrs
Cool time: 15 min

Ingredients:

• 2 cups grated organic sweet potato (approx. one sweet potato)
• 1 small organic onion, roughly chopped
• 1/4 cup raw organic pumpkin seeds
• 2 tbsp organic chia seeds
• 2 tbsp desiccated organic coconut
• 1/2 tbsp organic cold-pressed extra-virgin coconut oil
• 1/2 tsp organic turmeric
• pinch of Himalayan salt

Instructions:

1. Preheat the oven to 100ºC.
2. Grate the sweet potato using a grater or the grater blade on your food processor.
3. Put the sweet potato and onion in the food processor and blend for 30 seconds.
4. Add the rest of the ingredients and blend for another 30 seconds. By now, the mixture should have a thick, paste-like consistency.
5. Cut two pieces of parchment paper into the size of an oven tray (approx. 30 x 40 cm). Place the mixture in a row in the
   
   middle of one of the parchment paper. Place the other parchment paper on top then use a rolling pin to roll out the mixture evenly on the paper until it's about 5mm thick. Once the mixture is rolled out into a rectangle with even thickness, score the tortillas into desired shape. I cut mine into roughly 5 x 6 cm rectangles. 
6. Carefully transfer the parchment paper with the tortilla chips onto a baking tray. Dehydrate in the oven for one hour. Take out the baking tray and separate the tortilla chips and flip them. Put them back in the oven to dehydrate the other side
   
   for another hour. 
7. Take out the tortilla chips and let it cool for 15 min. 
8. Serve with your favourite dip or salsa. They're also delicious on their own - you can eat them like crackers!