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Parsnips and beets make up these delicious Crispy Rosemary Winter Chips. http://wp.me/p4Aygm-1RC

Crispy Rosemary Winter Chips


  • Author: Holley - www.ThePrimalDesire.com
  • Cook Time: 67 min
  • Total Time: 67 min

Description

Parsnips and beets make up these delicious Crispy Rosemary Winter Chips


Scale

Ingredients

  • 2 lbs beets (we used golden beets)
  • 2 lbs parsnips
  • 4 Tbsp ghee or butter (or make this vegan by using coconut oil)
  • 2 Tbsp fresh rosemary
  • salt and pepper

Instructions

  1. Preheat oven to 350F.
  2. Cut beets and parsnips thinly (1/8 inch or thinner medallions, or 1/8 inch fry-style).
  3. Spread in a single layer on a cookie sheet. Spread rosemary over top, sprinkle with salt and peppter, and scoop ghee/butter on top.
  4. Bake 10 minutes, stir/flip, and repeat for 50 minutes. First they get soft, then they dehydrate a bit. At this point turn on the broiler to HIGH for 5 minutes, flip, and broil for another 2 minutes-ish (until crispy but not burnt).

Notes

Delicious with Holley’s Fresh Tomato Paleo Ketchup or Paleo Tzatziki.

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