Cooking with Sharsheret: Spiced up power chips
Recipe
Serves 8
Vegan, Gluten-Free
3 medium sweet potatoes, cut into 1-inch round coins (about 5 cups)
4 medium parsnips, cut into 1-inch round coins (about 3 to 4 cups)
2 tablespoons avocado (or olive) oil
1 ½ – 2 teaspoon Rachel Beller Nutrition Morning Boost Power Spicing Blend*
Pinch of Sea salt
*Substitute power spice blend with 1 tsp of organic Ceylon cinnamon + a few pinches of ginger, clove, nutmeg and allspice
Preheat the oven to 400℉ and line a baking sheet with parchment paper.
Toss the parsnips and carrots with the oil and power spicing nutrition blend on the baking sheet and season with a pinch of salt to taste.
Roast for 30-35 minutes or until tender.
Rachel Beller is a registered dietitian nutritionist (RDN), founder of Beller Nutrition and creator of the Beller Nutrition Masterclass. She specializes in oncology and weight management. Visit her website for more information.