Are you good at keeping secrets? Do you like a discovering new foodie blogs? Are you up for a challenge? Then, you should head on over to Amanda’s Cooking and join her Secret Recipe Club. That’s exactly what I did just this past month.
Here’s how it works. You sign up, and Amanda assigns you a blog. And she assigns your blog to someone, too. And everybody peruses their secret blog and picks a recipe or two and makes them – with your own spin if you want – and then posts about the experience.
This month, I got Fake Ginger, a lovely blog put together by another Amanda. Apparently, her blog is named for her unnatural hair color and her dislike of fresh ginger. Egads! She doesn’t like fresh ginger? What will I do?
Never fear, she likes a lot of other things that I dearly love, like coconut and peanut butter and chocolate. But wait a minute. I’m supposed to be eating raw right now, right? Good thing adapting is totally within the rules, eh? So, I started checking our the recipe archives with an eye for adapting something to be raw, and I came across Peanut Butter Crusted Sweet Potatoes. Oh my word. Heavenly.
Of course, I’m not eating peanut butter. Or baking.
Enter almond butter and the magical dehydrator! (But, I’m still going to try her peanut butter version when I’m eating it again.)
Almond Butter Sweet Potato Chips
1 large sweet potato, peeled
2 T. raw almond butter
2 T. water (approximately)
1/4-1/2 t. salt
With a spiralizer or mandolin, slice the sweet potato as thin as you can. Mix the almond butter, water and salt in a small bowl. Pour over sweet potato slices and toss to coat evenly. (Adjust the water so that you can coat the slices. Use as little as you can get away with, which will vary based on how thick your almond butter is.)
Spread evenly on dehydrator trays and dehydrate at 115° until crispy. (Mine went overnight and then some. It will vary. Check them and keep going until they’re as crisp as you’d like.)
Check out all the rest of the Secret Recipe Club participants, too!
Oooh, they look like they turned out delicious! I’m dying for a dehydrator and as soon as I finally get my hands on one, I’m trying your version!
Thanks Amanda. There were definitely tasty. I think I’d like the baked peanut butter version a lot, too. And, a spicy version. Oh and maybe a sweet cinnamon version. So many options, so little time. 🙂
These are such a brilliant adaptation, Deanna! The original recipe was for Almond Crusted Root Veggie Fries, and I used almond butter because of the ACD (no PB for me, either. And I baked mine in the oven–too lazy to wait that long!). But when Angela made them with peanut butter, I knew I’d one day have to try them that way, too! Slicing the potatoes thinly is pure brilliance–LOVE this idea! Another must try. (If you ever want to try the baked version, you can find it here). 🙂
Too funny that this recipe has been so uber-adapted throughout the blogosphere by some of my favorite bloggers. I’ll have to try your version, too!
I remember seeing Amanda’s version and just wishing I could figure out how to get them crunchy, and it looks like you found a way! I am totally going to try these! Glad to have found you via the club : )
They do get softer after a day or two if it’s humid out. But, they were definitely crunchy when they first came out of the dehydrator. Of course, you could also probably make them crunchy by frying them. But that isn’t exactly healthy now, is it. 🙂
These look amazing!
Thank you Andrea.
These look delicious! Looks like you made some great adaptions!
Thanks, it was fun to adapt a recipe to raw.
Oh wow, these look and sound AMAZING!
Now I need a dehydrator as these look amazing.
If you haven’t already, I’d love for you to check out my SRC recipe this month: Holy Guacamole.
Cook Lisa Cook
Thanks Lisa. Your guac looks pretty darn tasty, too.
Mmm, these look so good! Might have to check out the original recipe for a non-dehydrator version, but I love the idea of using almond butter instead…
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This is such a great recipe; I make something very similar and use cashews! Great minds think alike! Lovely gluten-free blog…
Thanks! Much appreciated.
Wish I had a dehydrator. These look great! Glad to be part of SRC with you!
Thanks, Amy! (I’m sure you could do them in a low oven as well.)
You chose such a great recipe from Fake Ginger – I must try these. So fun to be in the Secret Recipe Club with you.
This looks absolutely amazing!!!! I must try it!!!
Great combination! Back in the day, who would have ever thought
Almond butter and sweet potato chips!
Thanks Carol. 🙂
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