Vegetable Stick Snacks

by 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

  1. Preheat oven to the lowest setting it will go, 170F for most ovens. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.

Read more about me...

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