INGREDIENTS
2 cups almond meal
1/2 tsp salt
2 tbsp water
1 egg white
1 tbsp olive oil
1/4 tsp coconut oil
Herbs of choice



INSTRUCTIONS

Preheat oven to 350F. Combine almond meal, salt and  herbs of choice in a medium mixing bowl
In a small bowl mix water, egg white, olive oil and coconut oil
Pour wet ingredients into dry and stir until you’ve created a dough
Place dough between 2 sheets of parchment paper and roll flat, about an 1/8 inch thick
Transfer to a baking sheet and remove the top piece of parchment paper
Cut the sheet of dough into squares
Bake for 10 minutes
Let cool and serve with guacmole or dip of your choice

Recipe and Photo credit goes to How Sweet Eats blog for this amazing recipe that has become a staple in our home.

Mandi's note: I altered the recipe to fit what herbs I could tolerate and omitted the bread crumbs. I also did not make her sauce. 


INGREDIENTS:
2 sweet potatoes, peeled and sliced into uniform rounds
1 1/2 tablespoons olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 teaspoon fresh thyme
2 garlic cloves, minced or pressed
pinch of salt

DIRECTIONS:
Preheat oven to 425 degrees F. Place a wire rack on a baking sheet and spray with nonstick spray.

In a small bowl, combine basil, thyme, oregano, salt, and garlic. Mix with a spoon and use your hands to get everything combined.

Peel (if you want) your sweet potatoes and slice into rounds about 1/4 of an inch thick. Place in a bowl and drizzle with olive oil, then stir with your hands to make sure each piece is coated back and front. Add in  herbs, stirring again with your hands and pressing lightly to adhere. Some will stick – some will not. That’s fine! Place rounds on the wire rack, and then sprinkle the leftover herbs from the bottom of the bowl over top of each round.

Bake for 25-28 minutes, or until crust is golden and sweet potatoes are soft.