Name: Crispy Rosemary Winter Chips
Cook time: 1 h 7 min
Total time: 1 h 7 min
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

Description

Parsnips and beets make up these delicious Crispy Rosemary Winter Chips

Ingredients

Scale

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

Preheat oven to 350F.
Cut beets and parsnips thinly (1/8 inch or thinner medallions, or 1/8 inch fry-style).
Spread in a single layer on a cookie sheet. Spread rosemary over top, sprinkle with salt and peppter, and scoop ghee/butter on top.
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.

Cook Time: 67 min