I’ve never really been a chip person - except for Salt & Vinegar, that flavour was always irrisistable!  Coming a close second however were BBQ chips, so when I discovered this recipe online, I tweaked it a little to suit the fructose intolerant amongst us and the results were very surprising.  I even managed to get my brother to eat a few.

In a blender add the following ingredients:

1. *2 tbs olive oil
   

2. *3 tbs nama shoyu
   

3. *2 tbs Braggs Apple Cider Vinegar
   

4. *1 tsp paprika or chilli powder
   

5. *2 tsp cumin
   

6. *1 tsp garlic
   

7. *2/3 cup of sundried tomato
   

8. *2 medjool dates.
   

Blend until you get a smooth consistency and then pour over a large bowl of mixed green leaves.  I used beetroot leaves, silverbeet, bokchoy.  Make sure all the leaves have an even covering and then dehydrate overnight or until crispy.