Low FODMAP Root Veggie Chips
Ingredients
- 1 medium white potato
- 1 medium sweet potato
- 2 medium beets
- 1 large parsnip
- 1 medium rutabaga
- sea salt
- olive oil spray or avocado oil spray*
- optional: paprika for white potato/parsnip/rutabaga cinnamon for sweet potato, dill for beets
Instructions
- Preheat oven to 375 and line three baking sheets with parchment paper.
- Using a mandolin, slice all root veggies into rounds about 1/16th of an inch thick.
- Place rounds on paper towel sheets and sprinkle with sea salt. Allow veggies to "sweat" for 15-20 minutes.
- Water will start to collect on top of the veggie rounds; after 15-20 minutes pat dry and sprinkle again with sea salt, olive or avocado oil spray + additional herbs + spices if using.
- Bake chips for around 20-30 minutes being mindful not to let them burn.
Notes
If veggies are still not as crisp as you'd like, reduce oven heat to 200 and bake for 2-3 hours until dehydrated.
*Oil sprays will be the easiest option to ensure chips are evenly coated + you don't over do it on the oil. I love Chosen Foods brand because they also carry flavored oils to save you time on the spices!
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