Move over potato chips, parsnip chips are the new kids on the block! Here’s a fun way to use parsnips to make healthy, baked vegetable chips.
If you know me well, you know that I’m all about greens so I’ve even found a way to add some green to these fries too by adding parsley!
Parsnip chips are a great addition to pan-fried fish to create a healthy (and gluten free) version of the dinner favourite fish and chips! They also make a great afternoon snack for the kids; served with our sugar free tomato sauce. Ready in 25 minutes these are a healthy alternative to deep fried potato chips.
Did you know pre-made/pre-cut potato chips may contain an unhealthy preservative called sulphite? This preservative can be responsible for many upper-respiratory symptoms such as asthma, post-nasal drip and sinus. It can also contribute to symptoms of IBS. Homemade is always best!
Parsnips are priced reasonably too and have a long shelf life making them an affordable whole food ingredient to add to your weekly menu.
- Parsnips are rich in dietary fibre and contain beneficial amounts of vitamins C, E and K as well as minerals manganese and potassium.
- Their potassium and folate content make them great for cardiovascular health whilst their vitamin C and E content boosts your immune system and is great for your skin.
- The vitamin K and manganese that you get from parsnips supports healthy bones.
- 3 large Parsnips, peeled and cut to resemble chips
- 1 tablespoon Olive Oil
- 1 tablespoon Dried Parsley (optional)
- Pre-heat fan-forced oven to 180°C. Pre-heat roasting tray.
- In a mixing bowl toss parsnip chips in olive oil to coat evenly.
- Add dried parsley and toss to coat well.
- Spread chips out evenly in roasting tray and roast for 25-30 minutes, turning half way, or until cooked through, golden and crispy.