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.
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!
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.
- 1 pound of parsnips, approximately 4
- 2 Tbsps of olive oil
- Greek seasoning
- Preheat oven to 425F
- Cut thin slices of parsnips using a food processor. If using a sharp knife, carefully cut them into thin slices
- 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
- Lay chips in a single layer on a baking sheet (optional: I used parchment paper)
- Bake chips for 15-20 minutes until chips have reached your desired crispiness
- Serve and enjoy!
- Weight Watchers: 4pp (1 cup)
- 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.
- If you leave them in for about 15 minutes and they are still soft, they do harden as they cool.
- Parchment paper is optional.
- If you want an extra kick, try adding a few shakes of paprika.
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!