The Real Parsnip Chips Ahoy
Have you tried Parsnip chips? If you answered “yes, loved it!” then here’s another yummy, healthy, parsnip chips recipe that’ll be welcome at any dinner/lunch/food spread, especially when served with a delicious complimentary dip like hummus or tzatziki. If you answered “no”, try our recipe for all of the reasons above. And if you’re not a fan, we’d love the chance to change your mind with the seriously healthy deliciousness.
After all, we all love chips. Who doesn’t love crunchy, hot, salty, eat-with-your-fingers chips, whether it’s a bowl of thick cut chips in a restaurant or a pack of shoestring chips from a fast food shop? Delicious as chips are, they’re not particularly healthy: they’re greasy, oily, and often you don’t feel too good afterwards. Studies have shown that there are actual health risks to overdoing it on chips: after all, they involve frying, salting, and removing the healthy bit of the potato–the skin. A medium order of fries has 365 calories along with 17 grams of fat (26% of your daily recommended intake!).
These chips are a great alternative. They’re baked, not fried. They have lower carbs and sugars. And they’re simply yummier. For the healthiest version, avoid using them as vehicles for high sugar sauces like ketchup. Parsnips are naturally sweet enough as they are. Dig in!
PUSH IT FURTHER WITH
Dips like hummus, yogurt or chilli! Sprinkle on seasonings before a bake like curry powder or chilli powder for an extra kick.
Serves A Party of the Food Curious
10 minPrep Time
25 minCook Time
35 minTotal Time
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Ingredients
- 2x packs of parsnips
- 4 sprigs of fresh rosemary
- 3 tbsp olive oil
- Salt and pepper
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
Instructions
- Preheat oven to 200°C
- Peel and slice parsnips into sticks. No need to go all Mastercheffy. Rough and ready look good too!
- Mix parsnips, rosemary, cumin, garlic powder and oil on a large-rimmed baking sheet on a tray.
- Season with salt and pepper and toss to coat
- Roast for 10 mins, turn over and roast again until tender and slightly browned, 10-15 mins.
- Season to taste.