Veggie Chips with a Super-Greens Pesto

Name: Veggie Chips with a Super-Greens Pesto
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 4 servings
Ingredients: 1 sweet potato; 1 beetroot; 1 potato; 2 tsp Changing Habits Seaweed Salt; 1/4 cup toasted pine nuts; 1 cup fresh basil leaves; 1 cup baby spinach leaves; 1/4 cup shaved parmesan; Changing Habits Seaweed Salt to taste; cracked Changing Habits Pepper to taste; 2 tbsp Changing Habits Inca Inchi Oil; juice of 1 lemon; 2 tsp Changing Habits Supreme Green Blend or Changing Habits Peak Performance Blend

by Tessa | Apr 4, 2022 | 0 comments

Crispy vegetable chips with a tasty pesto packed with nourishing ingredients. The definition of a highly nutritious and delicious snack!

Yields4 ServingsPrep Time30 minsCook Time6 hrsTotal Time6 hrs 30 minsDifficultyBeginner

Ingredients

Chips

1 sweet potato

1 beetroot

1 potato

2 tsp Changing Habits Seaweed Salt

Pesto

1/4 cup toasted pine nuts

1 cup fresh basil leaves

1 cup baby spinach leaves

1/4 cup shaved parmesan

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

2 tbsp Changing Habits Inca Inchi Oil

juice of 1 lemon

2 tsp Changing Habits Supreme Green Blend or Changing Habits Peak Performance Blend

Directions

Chips

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.

Pesto

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.

CategorySnacks

Ingredients

Chips

1 sweet potato

1 beetroot

1 potato

2 tsp Changing Habits Seaweed Salt

Pesto

1/4 cup toasted pine nuts

1 cup fresh basil leaves

1 cup baby spinach leaves

1/4 cup shaved parmesan

Changing Habits Seaweed Salt to taste

cracked Changing Habits Pepper to taste

2 tbsp Changing Habits Inca Inchi Oil

juice of 1 lemon

2 tsp Changing Habits Supreme Green Blend or Changing Habits Peak Performance Blend

Directions

Chips

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.

Pesto

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.

Veggie Chips with a Super-Greens Pesto

Ingredients Directions