Parsnip Chips
What’s a Parsnip?
Think of Parsnips like a carrot’s fraternal twin. One got way more attention in school so no one knew the 2 were related… Parnsips are root vegetables just like carrots, turnips, radishes, beets, etc. I use them interchangeable with carrots, although sometimes they take a little longer to cook since the inside is a bit rougher / more fibrous. They can be eaten raw, but the taste is kind of bitter so I suggest cooking them.
Raw parsnips with the tops cut off (You’ve probably walked right by these at the grocery store!)
The picture above may or may not look familiar to you as “that thing in the vegetable section of the grocery store that you’ve walked right by a million times.” Don’t sleep on this one!! They’re so easy to make and have a very neutral flavor after cooking, so they can be enjoyed by even the pickiest of eaters. (Especially because they’re white-ish after cooking so you can sneak them in without any questions asked…)
How do I cook parsnips?
You can roast them just as you would any other root vegetable (think: Carrots, turnips or potatoes). You can chop them up and throw them on a tray with or without other veggies at 425F for about 20min, OR you can follow this recipe to create a crispy alternative to potato chips! Adding in that nutrient variety is easier than you think ;)
Parsnip Chips (GF, DF, NF)
Ingredients:
Parsnips (about 3-4, or more!)
2 Tbsp Coconut oil, melted
Generous salt
Garlic powder (optional)
What to do:
Preheat oven to 250F (yes, that's 250 and not 350!)
Slice parsnips into 1/4-inch thick coins
Place in a bowl and coat with melted coconut oil
Sprinkle salt and any other seasonings you want
Bake at 250F for about 1.5 hours or until crispy
Tips:
Short on time? You can bake these at 425F for about 20min for a more cooked texture. The shorter time, lower temp gives you a more dehydrated texture and a bit more crisp.
Parsnip Chips (GF, DF, NF)
Ingredients
What to do
- Preheat oven to 250F (yes, that's 250 and not 350!)
- Slice parsnips into 1/4-inch thick coins
- Place in a bowl and coat with melted coconut oil
- Sprinkle salt and any other seasonings you want
- Bake at 250F for about 1.5 hours or until crispy
Tips:
Short on time? You can bake these at 425F for about 20min for a more cooked texture. The shorter time, lower temp gives you a more dehydrated texture and a bit more crisp.