Parsnip chips or just plain parsnips were not part of my diet growing up. But as an Irish American lady, I do love my root vegetables. I’m happy to say parsnips are part of my diet now. And these starchy carbs provide a great source of energy for me before long runs or bike rides around the San Francisco Bay Area.
When most of us think about chips we rarely think about parsnips. Surprisingly, they make a great chip. They are hearty enough to hold up yet light enough to form a perfect crunchy crisp. Because I grew up on the Jersey Shore and became accustomed to boardwalk French fries, I will forever adore chips and fries paired with apple cider or malt vinegar. It adds a punch and compliments the salty chips fabulously.
This recipe makes a delicious snack or side dish, especially during cool winter months. You could try pairing the parsnip chips with a non-starchy soup or just substitute French fries with these guys. Hope you like them.
- 4 to 5 medium parsnips
- 1 tablespoon peanut oil (or olive oil)
- 1 teaspoon fine sea salt
- ¼ cup apple cider vinegar
- Preheat the oven to 425°F. Peel the parsnips. Slice into wafer-thin round coins. In a medium bowl, combine parsnip coins, oil and sea salt.
- Place parsnip coins onto a baking sheet and bake for 10 to 12 minutes or until golden brown and crispy. Serve with vinegar. Enjoy!