Ingredients
- 1 1/2 pounds parsnips, about 4 large ones
- 2 tablespoons olive oil
- 2 teaspoons chile powder
- 1/2 teaspoon garam masala
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 375 degrees F.
Peel the parsnips and slice off the root. Cut into thick fries as evenly as possible. In a large bowl, mix together the olive oil, chile powder, garam masala, salt, and pepper. Add the parsnips and toss to coat. Place on a parchment or foil-lined baking sheet.
Roast for 40 to 45 minutes, tossing the chips halfway through to ensure even cooking. Chips are done when they're lightly caramelized and a knife inserted in the chips goes in and comes out without much resistance.
SERVES 4
Calories: 192
Total Fat: 7
Saturated Fat: 1 gram
Protein: 2 grams
Total carbohydrates: 31 grams
Sugar: 8 grams
Fiber: 9 grams
Cholesterol: 0 milligrams
Sodium: 510 milligrams
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By jlove55
on July 11, 2011
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Great alternative to fries/sweet potato fries. The spices were excellent. Aarti's recipes are always the best. I cooked them at 400 for about 45 mins. I would not include the very middle of the parsnips - it is stringy and hard to chew.
By Mayagita
on June 08, 2011
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Holy cow, these are so delicious!!! I wasn't bothered by the texture in the least, I loved it. The yummy parsnip treated this way via your recipe totally rocks! I do have one complaint though... I crave these every single day! Thank you Aarti for posting this recipe. "Smiles".
By Psychopsis
central Virginia
on March 22, 2011
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I am a big fan of these chips!
I didn't grow up with Parsnips so this was an adventure for me, but it is so good I kept running back to the store to get more Parsnips.
Because I've already made this for a few times, so I must mention this: If you were looking for "potato chip crispiness", I would never know how to achieve that. It got "crunchy" because chips were caramelized, but no, not like "potato chip crispiness". That's not a bad thing at all!
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