YIELD: 4 TRAYS
3 sweet potatoes
¼ cup Bragg Liquid Aminos or Nama Shoyu
1. Scrub the sweet potatoes; do not peel.
2. Thinly slice the sweet potatoes using a mandolin or other thin slicer. We prefer the Kyocera ceramic hand slicer (available at the Hippocrates store) for this.
3. In bowl, toss the sliced sweet potato with the Bragg Liquid Aminos or Nama Shoyu. Allow to stand at least 15 minutes.
4. Lay the slices out on dehydrator trays using teflex or unbleached parchment paper beneath. You may place them very close together, as they will only get smaller. Dehydrate overnight or until desired crispness is achieved. Store in an airtight container.
NOTE: Always dehydrate at or below 115 F or 42 C to avoid further enzyme loss. A dehydrator with temperature control is essential.