Spicy Parsnip Chips


In an effort to eat a little healthier, I decided to try and start finding new spins on what some might consider to be very bland and basic vegetables. Parsnips has always been one of the few produce items that I've often passed in the grocery aisle but never purchased. They look very similar to big white carrots and I've never been exactly certain on what to use them with, or the best way to cook them. Recently, I learned that you can actually eat them raw and are quite good. However, one of the best ways I've found to eat them is by making them into spicy kettle like chips! Fantastic as a snack, or as a side to to any summer BBQ menu.

The Ingredients Needed

4 parsnips

1 tbsp sunflower oil

pinch of salt

dash of chipolte pepper

The Easy How To Method
Start by taking your parsnips and removing the outer layer with a peeler. Clean them well and then slice them into disks about 1/8th of a inch (or as thinly as possible). You can also use a mandolin if you have one handy to speed things up. The trick is to try and get each slice consistently the same size so that they bake evenly. Once all your chips are cut, throw them into a bowl and drizzle with a little bit of light sunflower oil. Sprinkle with sea salt and chipolte pepper for flavouring and mix well. Preheat the oven to 400 degrees celsius and line a baking sheet with parchment paper. Next spread out the chips on the paper and insert into the oven. Cook for about 5 mins on the middle rack, then flip them all over and cook for another 5 mins on the other side. Each oven cooks differently, so be sure to watch carefully so that they do not burn. For best results let the edges of the chips get quite brown, then remove and let cool to help remove additional moisture. Pour yourself a nice cold drink and enjoy! These little treats I find go particularly well with movie date nights. 


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