Veggie Chips
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:
- Preheat oven to 180*cls
- Slice veggies finely ( a mandolin is helpful)
- Toss them in coconut oil, herbs and spices.
- Place on oven tray lined with baking paper.
- 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.)
This recipe has been kindly shared by Lola Berry from:
lolaberry.com
