Crunchy Root Veggie Chips

December 31st, 2012

Crunchy Root Veggie Chips

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

Servings:

Units:

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.

Get 35 Gut Recovery Recipes for Free!

Receive 74 pages of delicious recipes and tips to repair a leaky gut PLUS a $10 gift card when you join my free weekly newsletter

 
 

Your information is secure and will never be sold or rented to a third party.

Related Articles