Almond Butter Veggie Chips

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Earth of Maria.

INGREDIENTS

For almond butter

• 2 cups (300g) almonds
• 1/8 teaspoon Pink Himalayan salt (optional)

For veggie chips

• 2 medium (400g) sweet potatoes
• 2 medium (200g) carrots, peeled
• 1 medium (200g) zucchini
• 3 tbsp almond butter made with the NutraMilk
• 4 tbsp maple syrup
• 1 tsp smoked paprika
• 1 tsp salt, or to taste

INSTRUCTIONS

• First, make almond butter if you don´t already have a batch made.
• Place almonds and salt in the NutraMilk container.
• Press Butter cycle, set for 12-13 minutes.
• Press Start.
• Open the container lid.
• If necessary, set for an additional 1-2 minutes for a creamier butter.
• Preheat oven to 300 F.
• Using a mandolin or a sharp knife, slice the sweet potatoes, carrots and zucchini into thin disks, about 1/16th-1/8th inch in thickness.
• In a large mixing bowl, whisk together the almond butter and maple syrup. Add the vegetables and toss until evenly coated. Season with the paprika and salt, tossing once more.
• Arrange the vegetables on a non-stick baking sheet or baking paper in a single layer. Bake in the oven for 50 minutes - 1 hour, rotating the tray every 8-10 minutes. Flip the chips halfway through. Keep an eye on them, particularly after the 40-minute mark. If any of the chips start to crisp up before the others, remove them from the oven.
• When the chips are golden and crispy around the edges, allow them to cool for a minute and serve on their own of any dipping sauce. Store in an air-tight container for up to a week.