Now the trick I use here is to grill the veggies at the end to get them crispy. Most people just bake, but I love the grill at the end to make the edges crunchy. You will need:
2 large sweet potatoes
6 large organic carrots
2 - 3 Tbsp of coconut oil
2 tsp of tumeric
A twig or more of rosemary leaves , Salt and pepper to taste
Place the oven on 160degrees. Leave the skins on (adds to the crispyness) but make sure to wash your veggies. Slice them into chip like formation about 1 to 2 cm thick. Place the chopped veggies in the bowl and combine with the oil, rosemary, tumeric, salt and pepper. Mix till they are all covered. Place on a tray and pop in the oven for 25 to 30min (crisp for the last 5 to 10 minutes with the grill).
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