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By Shane Young | April 8, 2014 |
Looking for a healthier alternative to your standard potato chips? These homemade root chip are the answer your looking for!
Makes 1 to 2 cups
1 Malanga blanca, yucca root or batata root
⅓ cup (70 g) coconut oil
Peel and slice the root on a mandoline. In a large cast iron skillet with deep sides, heat ½ inch (1.3 cm) of coconut oil over medium high heat. Drop in 10 or so root slices and watch them to turn light golden brown on the edges and to look cooked in the center. Sprinkle with a pinch of salt while still warm. Be careful not to eat the entire plate while you’re waiting for the next batch to cook. Store in a wax paper bag and bring to the office.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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