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Crunchy Root Veggie Chips

Crunchy Root Veggie Chips

Crunchy Root Veggie Chips

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

Crunchy Root Veggie Chips

Servings

4-6

Servings:

Units:

Ingredients

  • 1 medium sweet potato peeled
  • 1 small golden beets peeled
  • 2 large carrots peeled
  • 2 large parsnips peeled
  • 1 turnip peeled
  • 2 tsp sea salt
  • 3 Tbsp coconut oil melted

Instructions

  1. Preheat oven to 400 degrees F.
  2. Using a mandoline or food processor, slice the veggies 1/16 inch thick. Salt and set aside to draw out excess water.
  3. 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.
  4. Place on baking sheet in a single layer, cooking in batches for about 20-30 minutes until slightly browned and crispy.
  5. When chips are cooked fully and crispy, move to a paper towel to let cool.

Updated on:

Published on:

Crunchy Root Veggie Chips

Crunchy Root Veggie Chips

Crunchy Root Veggie Chips

Servings

4-6

Servings:

Units:

Ingredients

  • 1 medium sweet potato peeled
  • 1 small golden beets peeled
  • 2 large carrots peeled
  • 2 large parsnips peeled
  • 1 turnip peeled
  • 2 tsp sea salt
  • 3 Tbsp coconut oil melted

Instructions

  1. Preheat oven to 400 degrees F.
  2. Using a mandoline or food processor, slice the veggies 1/16 inch thick. Salt and set aside to draw out excess water.
  3. 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.
  4. Place on baking sheet in a single layer, cooking in batches for about 20-30 minutes until slightly browned and crispy.
  5. When chips are cooked fully and crispy, move to a paper towel to let cool.

Updated on:

Published on:

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