Crunchy, salty parsnip chips.
gluten free, grain free, low carb, paleo, vegan
Calories: 87 kcal
thin sliced parsnips
use a mandolin slicer or vegetable peeler ( about 2 whole medium parsnips)
or olive oil
or more to taste
Preheat oven to 425 F and line 2 baking sheets.
Use a mandolin slicer or vegetable peeler to slice the the parsnips into thin slices.
In a large bowl combine: parsnip slices, avocado oil and sea salt. Toss with sppon to coat in oil and salt.
Place parsnip slices onto lined baking sheets. Bake each sheet of chips, one at a time, for 25 to 35 minutes or more until browned and crisp. Check at 15 minutes and if they are still soft then continue baking. Once browned and crisp let cool a little to dry out. If they are still soft then they need to bake a little longer. Bake the second sheet after the first is done. Add more salt to taste if desired. Or you can deep fry these in oil according to fryer instructions.
* all nutritional data are estimates based on the products I used*
Baked Parsnip Chips
Amount Per Serving (1 g)
Calories from Fat 54
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Polyunsaturated Fat 5g
Total Carbohydrates 8g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.