You will need a dehydrator for these raw gorgeous, moreish sweet potato crisps. 3-4 dehydrator trays

Ingredients
• 3 cups shredded sweet potato
• ¼ cup lemon juice
• 2 cups flax seeds, soaked for 1/2 hour
• 1 cup almonds, soaked
• 1 cup red onion, chopped
• 1 clove garlic
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme or savoury
• 1 tablespoon coriander seeds
• 1 teaspoon salt

Preparation

Soak the sweet potato overnight or for 6 hours in the lemon juice and enough water to cover it.After six hours, or overnight drain and rinse thoroughly. Take all the ingredients, mix and then put through a Champion juicer using the blank plate, or process in your food processor, may have to do it bit by bit. Spread thinly on dehydrator trays, dehydrate (105 degrees) until dry, flip and continue until crunchy and crisp.