What can you grab when you want a healthy snack that’s doesn’t contain chocolate or anything sweet?
What would be a delicious and healthy alternative to potato chips?
This time of year Mother Earth gives us many root vegetables to play with. If you were like me a few years ago the only root vegetables I would cook or eat were sweet potatoes. I had no idea how to prepare other root vegetables such as parsnips and I wasn’t quite sure how they tasted so I stayed away.
Not anymore. I’m diving into the babies with the desire to make root vegetables hip.
I also wanted to create a recipe for you to get you trying a new vegetable that was really easy, tasty and helped you with your weight loss goals.
These naturally healthy snacks are perfect to add on top of a salad to replace croutons if you want a crunch. I filled a bowl up if these chips and ate them for a late afternoon snack. If you are a salty chip lover, replace you store bought chips that are mostly full of bad fats and salt, with these and let them be the side to your lunch sandwich.
Whichever way you decide to enjoy these I know you‘ll be super excited about the taste and a new vegetable to your cooking repertoire.
PARSNIP CHIPS (Makes 2 servings)
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon cayenne pepper
1 teaspoon garlic powder
PREHEAT THE OVEN: Preheat oven to 425°F.
PREPARE THE PARSNIPS: Cut the parsnips into "chips" using a mandolin for best results. If you do not have a mandolin, you may also use a sharp chef’s knife. Add the parsnip slices, extra virgin olive oil, and spices to a bowl and toss to evenly coat. Lay “chips” on a non-stick baking sheet. Bake for 15 minutes and flip. Bake on the second side for 15 additional minutes before serving.
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