When I first made these chips it was honestly a mistake. Fortunately they were delicious and I continue to make them every month. They require a little bit more planning than regular chips but they're lower in simple carbs and much better tasting than any other sweet potato chip you could make in the oven. These chips are already a little salty, but also a little saur.
The tender, new greens of spring used to be something to look forward to through Winter. Nowadays you can purchase them in any season but they still a delicious treat in spring. This salad features plenty of fresh greens and is a favorite for die hard Beetiful fans. This is less of a recipe and more of an inspiration, feel free to add different ingredients.
Amy Peddie has been fermenting since 2006. Originally from Greensboro NC she has traveled all of the United States, often with active ferments. She now resides back in Greensboro where she enjoys spending time with family and gardening.