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

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    2 large beetroot, finely sliced

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    3 large carrots, finely sliced

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    2 large parsnips, finely sliced

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

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    1 tsp salt

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    1 tsp pepper

Method

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    Pre-heat your oven to 350F.

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    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.

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    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.

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    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.

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    Remove from the oven and cool before eating.

Note

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

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2 thoughts on “Beetroot, carrot and parsnip chips”

  1. Nikki Lambert

    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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