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

Poached Salmon with Leek & Fennel Soup (AIP)

Spear fish. Dig roots. Or buy everything you need from the supermarket. Make soup. It's the spirit, and the intent, that matters...
Read More
04 Dec 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

Pacific Salmon Grilled Panini (AIP & WahlsPaleo+)

Like something handcrafted in an idyllic french village where they don't yet have wifi and nobody minds. And everyone lives to be 102 and eats big family dinners all afternoon. Outside under the apple trees...
Read More
15 Jul 0 comments

Toasted Balsamic Pomelo (AIP & low-FODMAP)

One of the three original citrus species, along with citron (which is fairly inedible) and mandarin, there's no doubt pomelos were an ancestral food source for people in South East Asia...
Read More
20 Dec 0 comments

Click to close

Subscribe to our mailing list