Perfect Parsnip Chips (GF, primal, vegan, allergen free)
I really miss snacking on a salty crunchy carb. There are days, I will admit, I totally pine for potatoes but secretly wonder if there might be a (slightly) healthier alternative?
I’ve tried baking beets and sweet potato chips- but they just aren’t that pale crunchy potato-y treat. (sidebar- I so totally know potato-y isn’t a word. lol) — Parsnips, however. Parsnips are another ballgame altogether. They are nowhere near the same flavour of beet chips or sweet potato chips. They are so, so much better.
I’m thinking I have to try this method on yucca, on cassava, and heck, even on plantains!
These chips are crispy, light, and just about as close to potato-y as you can get- so if you are a Nightshade-free person, you are in some serious luck!
I’ve discovered there is a trick to making these. Thanks to Martha Stewart’s method, your chips can now be pretty, and fairly evenly cooked!
Spicy Parsnip Chips
- 2 big parsnips (get them as fat as you can- they shrink so you want a good sized chip)
- several tablespoons of olive oil
- tabasco sauce (if you want them spicy)
- toasted sesame oil (for additional flavour)
- Wash and dry your parsnips. Don’t peel them- the skins help prevent the edges from burning too fast.
- Slice the parsnips using a mandoline, or your food processor. You want thin, evenly sliced rounds.
- Very sparingly, rub a little olive oil on each slice, and lay on a cookie sheet without overlapping. Sprinkle the tabasco sauce and a touch of sesame oil for a little kick, and sprinkle salt/pepper on the slices. (the less oil, the better they bake. you could even try them oil free)
- Lay over top your parsnips a second cookie sheet (make sure it fits the bottom sheet). This presses them down and makes them crispier.
- Bake for 20 min at 350. At the 10 min mark, rotate your cookie sheet.
- After 20 min, remove the top cookie sheet, and continue baking 10-20 min. Careful- they burn easily!
- Remove and let cool on a wire rack- they get crispier as they cool. NOTE: if they are still bendy, microwave them in small batches, 2 minutes at a time (make sure the centre ones don’t burn!). I noticed the microwave fixed all ‘bendy’ issues very well :)
- YUM :)