Parsnip Chips

We think these taste even better than potato chips, they're so good!

A mandolin slicer is best for these for consistency of thickness and it definitely gets the job done quicker. If you're using a knife take your time as unevenly cut slices will cook unevenly.

Prep time: 5 mins
Cook time: 25 mins

Autoimmune Protocol (AIP)

Dairy Free

Sides, Snacks & Drinks

Vegan

Vegetarian

Well for One (All Recipes)

IMPORTANT - Some recipes may not 100% comply with their listed diet categories. Please review the ingredients carefully to ensure that your selected recipe meets your own dietary requirements

Ingredients

1 large parsnip (200g) sliced evenly in rounds

1/2 teaspoon of cold pressed coconut oil, melted

good pinch of sea salt or your favourite flavoured salt

Method

Pre-heat oven to 200°C and line a tray with baking paper.

Place the parsnip slices, salt and oil in a bowl and mix, ensuring all slices are well coated.

Place evenly on the tray and bake for 20-25 minutes, checking after 10. Depending on your oven you may need to move them around and some will cook sooner than others.

Remove to a plate lined with paper towel to cool. Serve and enjoy!

Calories: 113
Protein: 2.9
Carbs: 16.3
Fibre: 5.8
Fat: 2.8

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