Prep: 10 mins

Cook: 1 hr

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

  • Herbal Leaves H1qygbnam

    2 large beetroot, finely sliced

  • Herbal Leaves H1qygbnam

    3 large carrots, finely sliced

  • Herbal Leaves H1qygbnam

    2 large parsnips, finely sliced

  • Herbal Leaves H1qygbnam

    3-4 tbs olive oil, ghee or another fat you can tolerate, melted

  • Herbal Leaves H1qygbnam

    1 tsp salt

  • Herbal Leaves H1qygbnam

    1 tsp pepper

Method

  • Herbal Leaves H1qygbnam

    Pre-heat your oven to 350F.

  • Herbal Leaves H1qygbnam

    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.

  • Herbal Leaves H1qygbnam

    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.

  • Herbal Leaves H1qygbnam

    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.

  • Herbal Leaves H1qygbnam

    Remove from the oven and cool before eating.

Note

  • Herbal Leaves H1qygbnam

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