Turista Chef - Carmen Garcia

Sweet Potato and Collard Green "chips"

level: easy
serves: 2-3

1 med yam, peeled, cut into slices
1 med sweet potato, cut into slices
1/4 cup almond milk, unsweetened
1 tsp toasted garlic, minced
1 tsp toasted chopped
1 tsp margarine (to taste)
1/4 tsp sea kelp seasoning (to taste)
1/4 tsp molasses syrup
1 dash of sea salt

Wash and peel skin from sweet potatoes. Slice into thick slices and steam for 30 minutes or until fork tender. Set aside one half portion of both yam and sweet potato slices and set aside. In a separate bowl, mash the other half. Add almond milk, margarine and a pinch of sea salt. Top with garlic and shallots for crunch. Drizzle a tiny bit of molasses syrup.

Collard Green "chips"
4 cups collard greens, freshly cut
1 Tsp olive oil
dash of sea salt

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