Some days call for chips, we hear ya! But why not keep it healthy and low-GI and try this root chip recipe instead.
Serves 4-6
Ingredients:
2 carrots (250g)
2 sweet potatoes (475g)
2 parsnips (300g)
1tbsp oil of choice e.g. coconut or olive
Salt and pepper, to taste
Method:
Preheat your oven to 225C/437F.
Firstly, peel your vegetables. Chop each one in half lengthways. Next, chop each half between 4-8 times until each vegetable is cut into thin, chip-sized shapes.
Depending on the size of your oven/baking tray, scatter the vegetables between 1 or 2 baking trays. Drizzle with the oil and top with salt and pepper. Shake the tray and toss the vegetables so that they are evenly covered in the oil and seasonings.
Place the chips into the oven and cook for 25-30 minutes until the vegetables are soft, but slightly crisp on the outside. Remove from the oven and serve.
