Vegan + Gluten Free, Veggie Fries

Here’s a healthy alternative to deep-fried chips with a variety of root vegetables to bake and not one potato in sight. This colourful medley of below ground vegetables are high in essential vitamins with a range of flavours. Enjoy them on their own, alongside other proteins or as a snack.

Equipment

• Baking dish
• Baking sheet/parchment paper

Ingredients

• 1 cup sliced organic onions
• 2 cups sliced organic sweet potatoes
• 1 cup sliced organic turnips
• 1 cup sliced organic red capsicum
• 1 cup of sliced organic beetroot
• 1 cup of sliced organic carrots
• 1 cup of sliced organic mushrooms
• 1 tablespoon organic coconut oil
• 2 teaspoons organic black pepper
• 2 teaspoons chopped organic garlic or garlic powder
• 1 teaspoon chopped organic ginger
• Pink Himalayan sea salt to taste

Instructions

• Preheat oven to 220 degrees.
• Cut vegetables into long thin strips (like chips).
• Place them all in a bowl with melted organic coconut oil (best for using with high temperatures as the they don’t burn easily) and add salt, pepper, garlic and ginger.
• Place on a baking sheet with under layer of parchment paper in over for about 40 minutes at 220 degrees. Turn the vegetables half way through to ensure both sides are brown.
• Keep watch on them during the last 10 minutes, as you may need to take some out before the others.
• Dip in sauce of your choice.