Veggie chippies are great served with dips, as a side to meals and can add that little bit of extra crunch to a salad.

INGREDIENTS:

• Any firm Veggies – Try beetroot, carrot, sweet spud or parsnip.
• You can also use leafy veggies like Kale and squishier ones like eggplant and zucchini.
• 1tspn Coconut Oil
• Suggested Herb and Spice Combos
  – Chilli, lime juice and corinader seeds
  – Fennel seeds
  – Rock salt and pepper

METHOD:

1. Preheat oven to 180*cls
2. Slice veggies finely ( a mandolin is helpful)
3. Toss them in coconut oil, herbs and spices.
4. Place on oven tray lined with baking paper.
5. Cook for 10 to 15mins. Time may vary depending on batch size and thickness of chips. ( You can also use a dehydrater if you have one.)