When I need questions answered, inspiration, or just a laugh, the first stop on my list is Whole 9. Dallas and Melissa Hartwig make up the dynamic team behind the growing Whole 9 empire. Their Whole30 program has empowered and changed thousands of lives. Their articles provide valuable nutritional information to the public in an easy to read, witty, and relate-able style. Needless to say, I was thrilled to spend a whole day learning from them at their Foundations of Nutrition Workshop at Team Crossfit Academy yesterday. Their workshop goes beyond just what to eat, and tackles the reasons behind the food choices (good and bad) that we make. They don’t skimp on the science, but don’t let that intimidate you- they use fun analogies to bring the concepts to life and make even the least nerdy of the group understand. If you haven’t been to one of their workshops yet, put it on your list. If they won’t be near you anytime soon, don’t worry- you can always buy their upcoming book It Starts With Food. When you do get the opportunity to participate in a Whole9 workshop, these Root Vegetable Chips make an excellent snack to bring along. Just make sure to bring extras- they will be gone quick!

Ingredients

2 pounds Root Vegetables (I used beets, rutabaga, and daikon radish)

3 Tablespoons Olive Oil

1/2 teaspoon Sea Salt

1/2 teaspoon Dried Granulated Garlic

Peel the vegetables, then slice thinly with a mandolin slicer. Use a ruffle edge blade for extra fun.

In a medium sized mixing bowl, toss the vegetable slices with olive oil. Make sure all slices are evenly coated.

Sprinkle the salt and garlic over the vegetable slices, and toss well.

Place the vegetable slices on a cookie sheet in a single layer.

Bake at 400F for 20 minutes. Turn chips and cook and additional 20 minutes, until chips are crisp.

*Please be aware, cooking times may vary based on the thickness of your slices*