Low FODMAP Root Veggie Chips
Serves 10
45 mins prep
30 mins cook
75 mins total
0 servings
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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.
