Diet Type: Dairy free, Egg free, Gluten free, Grain free, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reduce and Repair, Vegan, Vegetarian
Cooking Time: Under 1 hour
Prep: 10 mins
Cook: 30 mins
Yields: 4 servings
It can be hard finding salty, crunchy snacks when following a SIBO diet. By making your own veggie chips at home, you can enjoy a perfect salty snack.
- 2 large beertroot, finely sliced
- 3 large carrots, finely sliced
- 2 large parsnips, finely sliced
- 3-4 tbs olive oil, ghee or another fat you can tolerate, melted
- 1 tsp salt
- 1 tsp pepper
- Pre-heat your oven to 350F.
- Place the finely sliced carrots and parsnips in a large bowl. Drizzle the melted oil over them and sprinkle with salt and pepper. Mix well to combine.
- Cover 2-3 large baking trays with parchment paper. Pour the carrot and parsnip slices on the trays, being sure to lay them separately so they will crisp up and not get soggy.
- Place in the oven for 15 minutes. Remove the trays and turn the slices over. Return to the oven for another 15 minutes or until the slices are crisp.
- Remove from the oven and cool before eating.
- Best eaten immediately, but can be stored in an airtight container in the fridge, however they will lose their crispiness.
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