Ingredients

The following ingredients have 2 Servings
  • 1 beet (sliced thin)
  • 1 carrot sliced thin
  • 1 large sunchoke sliced thin
  • 1 T coconut oil (melted)
  • 1/2 teaspoon dried thyme
  • 1 teaspoon crushed garlic
  • salt to taste

Instruction

  • Preheat oven to 350.
  • Toss veggies with coconut oil, garlic, thyme and salt. (Do the beets in a separate bowl as they might make everything pink)
  • Layer on two cookie sheets that are lined with parchment paper.
  • Stack one cookie sheet on the other.
  • Cook for 40 minutes (switch pans every 10 minutes).
  • As chips get brown and crispy, take them out and put the rest back in.