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Parsnip Chips
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 192 calorie
- Calories
- 192 calorie
- Total Fat
- 7 grams
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Cholesterol
- 0 milligrams
- Sodium
- 510 milligrams
- Sodium
- 510 milligrams
- Carbohydrates
- 31 grams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 9 grams
- Dietary Fiber
- 9 grams
- Protein
- 2 grams
- Protein
- 2 grams
- Sugar
- 8 grams
- Sugar
- 8 grams
Share This Recipe
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 192 calorie
- Calories
- 192 calorie
- Total Fat
- 7 grams
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Cholesterol
- 0 milligrams
- Sodium
- 510 milligrams
- Sodium
- 510 milligrams
- Carbohydrates
- 31 grams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 9 grams
- Dietary Fiber
- 9 grams
- Protein
- 2 grams
- Protein
- 2 grams
- Sugar
- 8 grams
- Sugar
- 8 grams
Ingredients
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.
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