Parsnip chips are an easy, baked treat that make an amazing alternative to potato chips! Use this straightforward cooking process with any root vegetable to craft your very own crunchy snack at home.
Why You’ll Like Parsnips
Parsnips are packed with essential nutritional benefits – potassium, folate, vitamin C and calcium are among them; plus they often boast more fiber than white potatoes! Perfect as side dish for healthy burgers or even as an appetiser alongside your favorite dip, parsnips make delicious side dishes or appetizers to any menu!
Parsnips make an impressive side dish! Incorporating this unique veggie into this easy and quick dish makes an enjoyable surprise! Parsnips reach their prime around late fall but can usually be found year round at grocery stores. Be careful to select ones without bruised skins, and not mistaking parsley root as being similar – (They resemble white carrots! )
Parsnips are delicious. Slightly sweeter than potatoes, parsnips are similar in sweetness to their more popular cousin: sweet potatoes – making these snacks equally irresistible to those who enjoy sweet potato snacks or chips! If this appeals to you, give parsnips a try; chances are high you’ll love them as well!
So easy! Slice, toss with oil & salt, and bake! No deep fryer necessary!
Baking snacks provides many advantages: no oil splatter while making dinner, lower levels of overall fat than deep-frying chips and potentially reduced cholesterol content.
What Are Your Requirements To Create Parsnip Chips
Are Parsnip Chips Essential To Your Health And Nutrition?
Up-to-date parsnips with olive oil
Simply combine salt with parsnip puree for an easy yet flavorful chip that may be slightly salty with notes of sweetness from its pure parsnip taste. For additional seasoning options try paprika, rosemary, black pepper or thyme as additional seasoning agents.
Select an air fryer? Although you might not be able to create as many crispy chips right away in an air fryer due to its smaller basket, similar temperatures and 10 minute check time should provide equally crisp chips as baking in an oven would do.
Making Crispy Parsnip Chips Is Easy Among Many Methods
- Slice Your Parsnips.
For best results, slice parsnips into paper-thin slices using either a mandolin slicer or knife (if using knife then try not to make your slices too wide! ). I find a mandolin slicer works best as its slices tend to stay stable over time). Too thick slices might become chewier rather than crunchy so try and maintain thin cuts where possible if using just knives!
Consistency of cutting slices is paramount if they’re going to finish cooking at an equal pace, meaning very thin ones might cook before thicker slices if your slices vary in thickness. You must keep an eye on how your pan bakes when dealing with differing thicknesses!
Skilled Tip: Parsnips will contract as they bake, so if you cut very small objects when cutting parsnips on an angle then their chips may also shrink considerably! To achieve larger chips cut on diagonal so as to get longer oval-shaped objects and slightly higher chips.
- Bake.
occupy A large baking sheet should be lined with parchment paper before you transfer your parsnip slices onto it. Add one tablespoon of olive oil, drizzle it evenly across all slices, and toss. (Alternatively you could do it all in an enormous bowl; I just try to limit cleanup as much as possible!) If desired you could drizzle additional oils while tossing (this step works better as I want fewer dishes to clean later!)
Put slices together into an even layer, without overlaps between objects, then sprinkle liberally with salt. Bake at 350oF for quarter-hour.
After your timer goes off, remove the pan from the oven and flip each slice to ensure an even crisping experience. Remove any brown slices so they do not burn in order to protect their health and avoid burnt edges.
Return the pan and bake for five additional minutes; on average, your chips should be ready within 20 to 25 minutes depending on how thinly they were cut. Be sure to closely monitor the oven as its cooking cycle concludes and take any action needed immediately if any chips begin burning before it does!
- Enjoy!
Whilst letting the chips cool completely on their pan to allow them to crisp up properly. Once cool, transfer to a plate and serve alongside any desired dipping sauces (Ketchup, ranch dressing or unique).
Leftover chips may be stored in an airtight container in the fridge for up to 5 days; however, their texture may become soggy after that point. You could try spreading these out and baking for 5 to 10 minutes at 350oF to crisp them back up once again.
Parsnip Chips
Do it yourself parsnip chips are an easy, satisfying snack you can bake right in your home! All it requires are three ingredients to craft these DIY baked snacks!
Prep Time for Dinner Assembly is 10 minutes; 20-Minute Set Up Time.
Complete Time: 30 Minuten Servings: 4 Wages/Parts Needed for 1 Batch (No Peel Required):1 Big Parsnip with no Need to Peel)
1 tablespoon Olive oil
1/4 teaspoon Sea Salt. Notes
This nutritional data represents roughly 1/4 of your batch or approximately one half cup of cooked chips – these estimates should only be considered estimates, not guarantees!
Leftover chips won’t stay quite as crunchy the following day, but you could recrisp them by heating at 350oF for 5 to 10 minutes before placing in the fridge to chill completely before serving.
Vitamin Power = 60kcal, Carbs: 7g, Protein=0.5g and Fats (4g), of which Saturated Fat is 1 gram while Polyunsatured and Monosatured Fat are both 4 grams each and have 3 grammes respectively of Monosatured Fattie each respectively; Monosatured fat: 3 grams is also present and fiber 2g with sugar 2 grams; Potassium is also 145mg along with Fiber 2 and Sugar 2, Vitamin C 7mg calcium 14mg while Iron:0.2mg iron supplements
If you try this parsnip chip recipe, be sure to leave a comment and star rating below telling me what you thought of them! I’d also love your feedback as to any improvements needed when baking these.
