Carrot Chips (Recipe)

From Cooking To Heal: Cookbook with DVD by Julie Matthews

Diet Compliance: GFCF/SCD/BED/FG/Egg-Free/Nut-Free

Carrots
Oil (Expeller-pressed coconut oil (Wilderness Family Naturals) or grass-fed lard)
Salt

Cut carrots into thin discs or curls with a vegetable peeler.  Deep fry in until lightly brown around edge. Remove from oil and place on paper towel to absorb excess oil.  Salt chips.  They are still a little soggy when they first come out, but they will firm up as they cool.

You can use butternut squash, parsnips, or beets, as well as other vegetables (if dietary compliant).  Parsnips are not SCD.

To make low salicylate, amine and glutamate, use a compliant oil like sunflower or ricebran oil.

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Hi, I’m Julie Matthews, a Certified Nutrition Consultant, Author, and Published Researcher. I teach parents and practitioners that children with autism, ADHD, and related disorders can improve and heal, and that there’s hope for their children. Then I educate and empower them to make strategic dietary changes that positively affect children’s health, which in turn helps their learning and behavior. With 18 years of experience and my unique range of knowledge, from nutrition research and clinical experience to cooking in the kitchen for my own family, I’ve created a much-needed community for parents and practitioners looking to help children with autism live happy, healthy lives. Join us.

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