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Sweet Potato Chips with Creamy Lemon and Dill Dip
Ingredients
  • subheading: Sweet Potato Chips with Creamy Lemon and Dill Dip:
  • 2 medium | 1.1kg golden sweet potatoes (kumera), scrubbed
  • 4 tbls | 80ml coconut oil, melted to liquid
  • Sea salt flakes, to taste
  • subheading: Creamy Lemon and Dill Dip:
  • 1 cup | 145g raw cashews, soaked for 4+ hours and drained
  • ⅔ cup | 160ml water
  • 2.5 tbls | 50ml lemon juice (1 lemon)
  • 2 tbls | 20g fresh dill, finely chopped
  • ¼ tsp salt, + more to taste
  • Black pepper, to taste
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