Parsnip just sounds interesting, doesn’t it? When I first found out what parsnip was, I was hoping that I would like it so I could add it into the rotation. Lucky for me, I attended a Birmingham Foodie event called, Eat Drink Bham (recap here) and one of the restaurants had a sample for me to try. For those who don’t know, parsnip is a vegetable root that closely resembles a carrot or parsley root. It has a beige-cream color and eaten raw, it has a semi-sweet flavor.

Baked Parsnip Chips - My Pretty Brown Fit I wanted my first experience with parsnips to be enjoyable. I went with one of my favorite kitchen accessories, the food processor, to make Parsnip Chips! Yummylicious! I have been looking for ways to get in more veggies, so I am happy that these turned out perfect! Eat More Veggies! I must add, I have a serious addiction to Lay’s potato chips. I can’t even have them in my house…period. You know, “you can’t eat just one”. Me = whole bag…so Parsnips Chips are the perfect low-carb snack that satisfies my chip craving simply by making a healthy swap. They are seriously so good!

Parsnip Chips - My Pretty Brown Fit

When I prepared my “chips” I made them two ways: the first time, I cooked them until they were crispy. They actually taste like kettle cooked chips. The second time, I took them out early and the texture reminded me of thinly sliced potato skins.

Baked Parsnip Chips
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Ingredients
  1. 1 pound of parsnips, approximately 4
  2. 2 Tbsps of olive oil
  3. Greek seasoning
Instructions
  1. Preheat oven to 425F
  2. Cut thin slices of parsnips using a food processor. If using a sharp knife, carefully cut them into thin slices
  3. Put thinly sliced "chips" in a mixing bowl, then add 2 Tbsps of olive oil and sprinkle with Greek seasoning (sprinkle lightly). Toss them well to make sure all of the chips are coated with seasoning and olive oil
  4. Lay chips in a single layer on a baking sheet (optional: I used parchment paper)
  5. Bake chips for 15-20 minutes until chips have reached your desired crispiness
  6. Serve and enjoy!
Notes
  1. Weight Watchers: 4pp (1 cup)
  2. Chips can burn easily so keep an eye out to see if they are to your desired texture. I tried my chips on the soft and crunchier side and they both are good.
  3. If you leave them in for about 15 minutes and they are still soft, they do harden as they cool.
  4. Parchment paper is optional.
  5. If you want an extra kick, try adding a few shakes of paprika.
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Baked Parsnip Chips - My Pretty Brown Fit

 

I’m so happy that I discovered a new way to enjoy “chips”. I can’t wait to create new recipes with my new veggie BFF!

Enjoy!