Parsnip veggie chips are my new go to snack. They are easy to make, delicious and crunchy. What more could you ask from a snack?
Snacking is important when you eat clean/real food. No matter what I have for breakfast, I am already ready for a snack around 10 or 11 in the morning. Prior to eating clean, my go to was chips or perhaps cookies.
Parsnip Veggie Chips are a Healthy Snack
Here are a few reasons why snacking is good for you:
- Snacking can help you from overeating at meal time
- Snacking can help you maintain your physical and mental energy all day
- Snacking can help you work more fruit and vegetable in your day
- Snacking can curb your cravings
- Snacking helps maintain healthy blood sugar levels
When I am in need of a snack, I reach for clean eating snacks that are healthy and often have protein in them. I recently made sweet potato chips and my family really loved them. So, I decided to try making chips with other vegetables.
Parsnip Veggie Chips
Growing up, I remember my Mother making recipes that used parsnips. She grew up in Northern Germany and parsnips were a popular vegetable there. I didn’t really cook with them until the past year or so.
Now, I am sorry that they were not featured in my recipes more often. The first recipe I made using parsnips was a root vegetable mash. The parsnips added a bit of sweetness to the potatoes, yet gave the recipe a wonderful earthy flavor also.
Baked Veggie Chips are a Healthy Alternative to Chips
According to Organic Facts, the benefits of parsnips are as follows:
- Helps in weight loss
- Boosts immune system
- Helps maintain a healthy heart
- Aids in reducing cholesterol
- Lowers risk of developing diabetes
- Prevents gastrointestinal disorders
Baked parsnip chips could become a new family favorite. The next time I make them, I will experiment with adding various herbs. Chopped rosemary fresh from the garden would be good. Perhaps an Italian blend…. I think the options are endless.
- 2 parsnips (medium Sliced thin (use a mandoline)
- 1 tablespoon Extra Virgin Olive Oil
- 1/2 teaspoon sea salt
- Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Place the ingredients in a bowl and toss until well combined. Lay the slices on a cookie sheet lined with parchment paper. Make sure the slices don't overlap.
- Bake for 30 - 45 minutes, or until golden brown and crispy. Check the chips at 20 minutes to prevent burning. For even baking, I use two cookie sheets. I place the larger rounds on one and the smaller on the other. The larger chips may take longer to crisp.
- Allow to cool completely on the baking sheet.
Parsnip veggie chips are good hot or cold. I like them straight out of the oven.