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Beet, Carrot & Sunchoke Chips with Garlic and Thyme
This is a nice and healthy way to use fresh vegetables to make chips for a snack. Would even go well with a burger or more casual meal.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 cups
Author Denise Wright (MyLifeCookbook.com)
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1
beet
sliced thin
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1
carrot sliced thin
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1
large sunchoke sliced thin
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1
T
coconut oil
melted
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½
teaspoon
dried thyme
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1
teaspoon
crushed garlic
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salt to taste
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Preheat oven to 350.
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Toss veggies with coconut oil, garlic, thyme and salt. (Do the beets in a separate bowl as they might make everything pink)
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Layer on two cookie sheets that are lined with parchment paper.
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Stack one cookie sheet on the other.
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Cook for 40 minutes (switch pans every 10 minutes).
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As chips get brown and crispy, take them out and put the rest back in.