Sweet and mild, parsnip chips are a delicious alternative to sweet potato fries.
canola oil spray
3 parsnips, washed and dried
Position oven racks in top and bottom thirds of oven. Preheat to 300F. Spray oil generously on 2 baking sheets.
Peel long thin ribbons from parsnips using a vegetable peeler. Arrange ribbons in a single layer on prepared sheets. Spray tops of ribbons lightly with more oil.
Bake in top and bottom thirds of oven until parsnips look dry, 8 to 9 min. Rotate and switch sheets. Continue baking until chips are golden, 10 to 12 more min. Remove from oven. Let stand for 5 min.
Calories 139, Protein 2g, Carbohydrates 30g, Fat 2g, Fibre 6g, Sodium 17mg.
Originally published in the Today’s Parent November 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo: Roberto Caruso.
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