It can be very difficult to find veggie chips made with clean oils. Make your own deliciously crunchy root veggie chips at home with clean coconut oil.
Crunchy Root Veggie Chips
Course:
Protocol:
Servings
4
Ingredients
- 1 sweet potato peeled
- 1 golden beet peeled
- 2 carrot peeled
- 2 parsnip peeled
- 1 turnip peeled
- 2 tsp 9.86 ml sea salt
- 3 Tbsp 44.36 ml coconut oil melted
Instructions
- Preheat oven to 400 degrees F.
- Using a mandoline or food processor, slice the veggies 1/16 inch thick. Salt and set aside to draw out excess water.
- After 15 minutes press veggies between paper towels to remove water. Place veggies in a large bowl and coat fully with oil using your hands.
- Place on baking sheet in a single layer, cooking in batches for about 20-30 minutes until slightly browned and crispy.
- When chips are cooked fully and crispy, move to a paper towel to let cool.
