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.

Carrot, Parsnip And Beetroot Chips Recipe 786x1048
Imperial
Metric

Ingredients

Main Dish

  • 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

Method

  • 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.

Note

  • Best eaten immediately, but can be stored in an airtight container in the fridge, however they will lose their crispiness.

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4 thoughts on “Beetroot, carrot and parsnip chips”

  1. Hi I have just received the recipe for Beetroot, Carrot and Parsnip chips however Beetroot.is not.mentioned in the recipe.

    Where does the beetroot come into play?

    Kind Regards
    Nikki

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