Rosemary Root Vegetable Chips

These yummy and healthy vegetable chips I made from turnip,potato and beets are chockful of benefits.Root vegetables contain lots of folate, vitamin C, beta carotene, antioxidants, and fiber. All great things to have in your diet! There are tons of other veggies you can use too such as sweet potato, parsnip, carrot, rutabaga and yucca.

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What you need: 

  • An assortment of root vegetables
  • Fresh Rosemary
  • Himalayan Pink Salt
  • Black Pepper
  • Avocado Oil (Olive Oil works great too)

Instructions: 

Take your vegetables and wash and peel them. Then you want to slice them as thin as possible. A mandolin works great for uniform thickness so all the chips bake the same.

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In a large mixing bowl drizzle in the oil until all chips are covered.Next, chop up a sprig of rosemary and sprinkle in to bowl.

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Lay the chips flat on a cookie sheet lined with parchment paper and sprinkle with salt and pepper.

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Bake at 400 degrees for 30 minutes or until crisp. I did a little longer because I like them crunchy and overdone!

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Of course Macy was curious about the chips, love those pudgy hands. Happy eating!

xo/danielle

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