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Sure, potato chips are tasty. But have you ever had parsnip chips? Parsnip chips are slightly sweet, flavorful, and super addicting! They are so crispy you will easily eat the entire batch in one sitting. Parsnip chips are super healthy, and they are a quick and easy snack that is perfect for enjoying any day of the week. You may think chips are difficult to make, but it is actually one of the easiest recipes. In fact, you can make parsnip chips in just three steps and have them ready in no time! They are perfect for making if you are entertaining guests. Even kids will love these parsnip chips.
Are these Chips Healthier?
Yes! Parsnip chips are much healthier than regular potato chips. Parsnip has fewer carbs compared to potatoes, and it is also naturally lower in calories, making it a great healthy snack. I also bake my chips rather than fry them, which also cuts out the calories, trans fat, and saturated fat from oil.
What Does Parsnip Taste Like?
Parsnip is a root vegetable that is similar to carrots in that they are both long, thin, and shaped like a cone. While they look like carrots, parsnips actually taste very different. They are sweeter than carrots and also have a slightly nutty flavor. This makes them an excellent vegetable for making chips. They also easily crisp up, making them crunchy and delicious.
How to Make the Parsnip Thin?
The best way to get the parsnip as thin as possible is to use a mandolin. You can slice it with a mandolin so that each piece is ⅛ inches thick. You don’t need to peel the skin off before you make these chips. Just make sure they are very clean, especially since they are root vegetables. You can make sure they are clean by scrubbing them and rinsing them thoroughly.
How to Serve Your Chips?
These chips are best served hot. This is when they are the crispiest and most delicious. You can also serve them later, but they will get damp from the moisture in the air and become slightly chewy. I still think they are delicious, but there is no doubt they are the best hot. You can also serve these chips with a bowl of polenta since the crispy chips will act as a vessel for the creamy bowl of pumpkin polenta.
Using a mandolin, or a sharp knife, slice the parsnips into ⅛ inches thick and add them to a bowl.
Add the olive oil and paprika to the bowl. Mix well with your hands.
Spread into two baking sheets lined with parchment paper or a baking mat; try not to overlap. Bake for 15 minutes, then flip to the other side and bake for another 10 minutes.
The parsnips will start to curl and light color! Sprinkle them with some salt. Enjoy!
|3 parsnips (washed, not peeled)|
|1 tablespoon olive oil|
|½ teaspoon salt|
|½ teaspoon paprika|
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