Vegetable Stick Snacks

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


  • 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


  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.

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Nutrition Information Per Serving

  • Calories: 58
  • Calories from Fat: 2
  • Total Fat: 0.3
  • 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