Making these crisps is sort of meditative.

Almost devotional.

They vary in their crispness, depending on the amount of water and starch in the roots. But even when they aren’t particularly crisp they are particularly yummy.

BE proactive

Get new posts by subscribing to our newsletter

Thank you! You're on your way to a better life

Please check your inbox for an email from us. Don't forget to click yes to confirm your subscription.

Take the Assessment

AIP Crisps

Servings: 3-4



  • 1 green plantain
  • 1 carrot
  • 1 parsnip
  • 1 yam
  • 1 smallish turnip
  • 1 cup coconut oil (or use part bacon-fat)


To peel a green plantain, cut both ends off and slice through the skin lengthwise with a sharp paring knife. Pull the skin off in strips.

Peel the yam. Trim the turnip, carrot & parsnip as required.

Slice everything thinly with a sharp knife. A mandolin slicer works well, but isn’t necessary. You can prep the plantain & the roots as you fry the first batches.

Melt about half the fat in a pan until quite hot. The fat should cover the bottom of the pan enough to float the slices slightly while they are cooking. Cook the crisps in batches, using tongs to flip each crisp frequently. When browned, remove to a plate covered in paper towel. Add more fat as you need it.

You’ll need to watch these, but there will also be enough time to do a little kitchen multi-tasking.

Sprinkle the cooked crisps with a little salt as you go.

You May Also Like

Summertime Parsley & Blood Orange Pasta (AIP)

Brilliant summer evenings call for light, fun and festive food. Easy to prepare and easy to share...
Read More
12 May 0 comments

Moules-frites (AIP)

When you buy Mussels, they are alive. Or they should be. So plan to cook them soon. When alive and fresh, mussels smell mild and pleasant, like the ocean...
Read More
01 May 0 comments

Crustless Butternut Pie

After almost 2½ years on the Autoimmune Protocol, we’re finally in reintroduction territory! This recipe is our new favorite...
Read More
24 Apr 0 comments

Zucchini & Carmelized Turmeric (AIP)

There's a zucchini theme emerging here. And not just because it's summer...
Read More
28 Jul 0 comments

Click to close

Subscribe to our mailing list