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.
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AuthorAmy 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. Archives
November 2018
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