Crispy vegetable chips with a tasty pesto packed with nourishing ingredients. The definition of a highly nutritious and delicious snack!
Thinly slice the sweet potato, beetroot and potato. Place the slices between two pieces of paper towel to remove excess liquid.
Sprinkle with seaweed salt.
Place the slices of veggies onto the individual trays of a dehydrator.
Dehydrate on the highest setting for 6 hours or until crispy.
If cooking in an oven. coat the veggie slices with a little oil before adding the salt and cook for approximately 30 minutes on 200 degrees celsius or until crispy.
Place all of the pesto ingredients into a food processor and blitz for approximately 30 seconds or until you reach the desired consistency.
Store the chips in an air-tight container. Store the pesto in an air-tight container in the refrigerator.
Ingredients
Directions
Thinly slice the sweet potato, beetroot and potato. Place the slices between two pieces of paper towel to remove excess liquid.
Sprinkle with seaweed salt.
Place the slices of veggies onto the individual trays of a dehydrator.
Dehydrate on the highest setting for 6 hours or until crispy.
If cooking in an oven. coat the veggie slices with a little oil before adding the salt and cook for approximately 30 minutes on 200 degrees celsius or until crispy.
Place all of the pesto ingredients into a food processor and blitz for approximately 30 seconds or until you reach the desired consistency.
Store the chips in an air-tight container. Store the pesto in an air-tight container in the refrigerator.
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