Carrot and Parsnip Chips ( Low HIstamine)

Health Highlights

Ingredients

2 parsnip(s)	Parsnip (2 medium or 1 large; peeled and trimmed)
2 medium	Carrots (2 medium or 1 large; peeled and trimmed)
2 tsp	Olive Oil, Extra Virgin
1/2 tsp	Sea Salt (to taste)

Preheat oven to 325 degrees.
Lightly oil a cookie sheet.
Using Y-shape veggie peeler, create long strips of the carrot and parsnip and place them on cookie sheet.
Drizzle oil to cover veggies evenly with oil.
Season veggies with sea salt, if using.
Place cookie sheet in oven and bake for 35 minutes, turning vegetables with spatula 2-3 times during cooking time.

Calories 64

Calories from fat 22.8

Calories from saturated fat 3.5

Total Fat 2.5 g

Saturated Fat 0.4 g

Trans Fat 0 g

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 1.6 g

Cholesterol 0

Sodium 327 mg

Potassium 244 mg

Total Carbohydrate 10.7 g

Dietary Fiber 2.4 g

Sugars 3.5 g

Protein 0.8 g

Vegetables

1.1