Beet & Zucchini Chips

Snacks for the Women's World Cup Final...

4 large beets, washed, trimmed, and peeled

2 large zucchini, trimmed and washed. Peels left on.

½ C coconut oil

salt and pepper

Slice the zucchini super thin using a food processor. Fry in the coconut oil in batches, for about 10 minutes per batch. Remove to a drying rack, add salt and pepper, and cool. Transfer to a baking sheet.

Slice the beets in the food processor, and fry similarly, using the same oil. Remove to a drying rach, salt and pepper, and cool.

Mix zucchini and beet chips on a baking sheet. Dry them further in a low temperature oven. Serve with horseradish sauce.