Parsnip Chips
These veggie chips are so good that I have to hold myself back from eating half the recipe in one sitting (not exaggerating). The unique flavor of the parsnips goes well with the chili powder and makes a great snack.
Servings 8
Calories 105 kcal
- 2 pounds parsnips, peeled, cut into ¼-inch medallions (about 6 cups)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chili powder
- ¼ teaspoon salt
Position oven rack on the lowest rung. Preheat oven to 425 degrees.
Place parsnips in a large bowl. Add olive oil and stir to coat. Sprinkle chili powder and salt over parsnips, and stir well.
Cover an 11 x 17-inch baking sheet with parchment paper (or use a silicone mat). Spread parsnip chips out in one layer. Bake 15 minutes, and flip. Return to oven and bake another 15 minutes (20-25 minutes for extra-crispy chips). Yield: 8 servings (serving size: 1/2 cup)
Calories: 105kcalCarbohydrates: 18gProtein: 5gFat: 4gFiber: 5gSugar: 5g