Baked Parsnip Chips
Baked Parsnip Chips are paleo, vegan, gluten-free, crunchy and salty .
Servings: 6
Calories: 87kcal
Equipment
Ingredients
- 2 cups thin sliced parsnips use a mandoline slicer or vegetable peeler ( about 2 whole medium parsnips)
- 3 tablespoon avocado oil
- 2 teaspoon sea salt or more to taste
Instructions
- Preheat oven to 425 F and line 2 baking sheets.
- Use a mandoline slicer or vegetable peeler to slice the parsnips into thin slices.
- In a large bowl combine: parsnip slices, avocado oil and sea salt. Toss with spoon to coat in oil and salt.
- Place parsnip slices onto lined baking sheets. Bake each sheet of chips, one at a time, for 12 to 20 minutes or more until browned and crisp. Check at 10 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. you can deep-fry these in oil according to the fryer's instructions or an air fryer.
Notes
* all nutritional data are estimates based on the products I used*
Nutrition
Serving: 0.5cup | Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 628mg | Fiber: 2g | Sugar: 2g
