FOR THE CHIPS: CRISPY ROASTED VEGETABLES
Ingredients:
– carrots
– parsnips
– radishes
How to prepare:
Slice veggies into very thin slices (1/8 inch or less).
Spread in a single layer on a lightly oiled baking sheet, spray with a little oil on top, sprinkle with a little salt and pepper, and roast in the oven.
Suggested cooking processes:
Slow roasting about 275 degrees for about 45mins
Quick roasting may be applied in a hotter oven but watch close to avoid burning.
***Shelf life is longer if kept in zip locked bags or air tight containers
FOR THE DIP: Almond Hummus (Makes about 2.5 cups)
Ingredients:
– 2 cups almonds, soaked for 12 hours, then rinsed
– 2/3 cup raw organic tahini
– 1/2 cup water
– 2 cloves garlic
– juice of 2 small lemons
– 1/2 teaspoon sea salt
– 1/4 cup chopped fresh parsley or cilantro
How to prepare:
Combine all ingredients in a food processor and puree.
***Perfect for raw veggies and other healthy chips.
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Both recipes and references posted accordingly and shared from: http://www.paleofood.com
Crispy Roasted Vegetable Chips From: Apron Strings
Almond Hummus Dip From: Dr. Ben Kim: Experience Your Best Health
