Carrot Chips (Recipe)

by

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.

Julie Matthews is a Certified Nutrition Consultant and Educator, globally respected nutrition expert, published researcher, and accomplished author. Her guidance is backed by over twenty years of clinical experience and scientific research with complex neurological and physiological needs; particularly autism, ADHD, and related disorders. Julie is the award winning author of Nourishing Hope for Autism and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

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