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Weight LossVegetable Stick Snacks
January 16, 2013 by
Leanne Vogel
April 21, 2017
Homemade vegetable snacks that can be flavored any way you’d like.
Eating Style:
Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Paleo, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian
Prep Time:
Serves:
2
Ingredients
- 3 parsnips
- 2 carrots
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons ground coriander
- 1/4 teaspoon sea salt
- Freshly ground pepper, to taste
Instructions
- Preheat oven to the lowest setting it will go, 170F for most ovens. Line a baking sheet with parchment paper.
- Wash the parsnips and carrots and remove their tops and tails with a sharp knife. Using a vegetable peeler, shave the carrots and parsnips into long strips.
- Place all of the strips into a bowl and toss with remaining ingredients. Lay flat on prepared baking sheet. Bake for 3 hours or until crisp. Alternatively, dehydrate at 130F for 5 hours.
Nutrition Information Per Serving
Calories:
58
Calories from Fat:
2.7
Total Fat:
0.3 g
Sodium:
280 mg
Carbs:
14.1 g
Dietary Fiber:
3.7 g
Net Carbs:
10.4 g
Sugars:
5.1 g
Protein:
1.1 g
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
