Described herein are food products and methods for producing the same. In one aspect, the food products comprise one or more root vegetables. Also described are methods for producing food products comprising shredding a root vegetable, exposing the shredded root vegetable to a heated environment for a sufficient time to allow the shredded root vegetable to caramelize and/or dry, cooling the dried root vegetable, and combining the cooled, dried root vegetable with one or more other ingredients, such as seeds, coconut, salt or combinations thereof to form a food product. The food products described herein are substantially free from one or more common food-based allergens (e.g., gluten).
