Beetroot, Carrot and Parsnip Chips

2 large beetroot, finely sliced
3 large carrots, finely sliced
2 large parsnips, finely sliced
3-4 tbsp olive oil, ghee or another fat you can tolerate, melted
1 tsp salt
1 tsp pepper

Preheat your oven to 180C.

Place the finely sliced carrots and parsnips in a large bowl. Drizzle the melted oil over them and sprinkle with salt and pepper. Mix well to combine.

Cover 2-3 large baking trays with parchment paper. Pour the carrot and parsnip slices on the trays, being sure to lay them separately so they will crisp up and not get soggy.

Place in the oven for 15 minutes. Remove the trays and turn the slices over. Return to the oven for another 15 minutes or until the slices are crisp.

Remove from the oven and cool before eating.

thehealthygut.com