[NOTE: This recipe post originally appeared in our National Celiac Awareness Month series.]
This recipe is not just vegan and gluten-free, it’s even vegan AIP compliant! It wouldn’t be a thorough celebration of National Celiac Awareness month if we didn’t include some snacks! We love snacks, and tend to be grazers; grabbing a bit of this and that throughout the day. The problem with grazing is that those calories can add up quickly! So we’ve gotten much better about ensuring that we are grazing on food that is not going to make us weep when we get on the scale!
We love cookbooks by Natalia Rose, she is the Detox Diva! She has a great series of raw and detox books and a good 85% of her recipes are vegan and gluten free. We turned to her book Detox for Women for some delicious snack ideas and found her recipe for “vegan, gluten free chips that won’t go to your hips!” Here is our vegan AIP compliant take on it!
Gluten-Free Vegan Veggie Chips!
2 large carrots
2 large parsnips
1 beet
1 zucchini
2 tablespoons avocado oil (can use olive oil also)
1 tablespoon sea salt
1 packet of stevia (optional for a sweet and salty flavor)
Directions
Using a mandoline, slice all the vegetables into diagonal coin-size slices. Place on a baking sheet. Drizzle the oil over the veggies. Top veggies with a bit of sea salt. Bake at 400° for 1 hour (or until crispy).
Eat them by themselves or dip into guacamole, salsa or our delicious vegan, gluten free ranch dressing!
*Receipts come from ISIPP
Our recipe book contains 50 of our favorite recipes, all vegan, all gluten-free, instantly downloadable!