Crisp, peppery, and a little wild — these spicy parsnip chips are a healthier alternative to potato chips with way more flavor. Slice your ForYou® parsnips thin (a mandoline helps), toss with oil and seasoning, and bake until shatteringly crisp. Serve with a yogurt or hummus dip, or eat them on their own — we won’t judge.
- 2 big parsnips (get them as fat as you can- they shrink so you want a good sized chip)
- Several tablespoons of olive oil
- Tabasco sauce (if you want them spicy)
- Toasted sesame oil (for additional flavor)
1. Wash and dry your parsnips. Don’t peel them- the skins help prevent the edges from burning too fast.
2. Slice the parsnips using a mandolin, or your food processor. You want thin, evenly sliced rounds.
3. Very sparingly, rub a little olive oil on each slice, and lay on a cookie sheet without overlapping. Sprinkle the Tabasco sauce and a touch of sesame oil for a little kick, and sprinkle salt/pepper on the slices. (the less oil, the better they bake. you could even try them oil free)
4. Lay over top your parsnips a second cookie sheet (make sure it fits the bottom sheet). This presses them down and makes them crispier.
5. Bake for 20 min at 250°F. At the 10 min mark, rotate your cookie sheet.
6. After 20 min, remove the top cookie sheet, and continue baking 10-20 min. Careful- they burn easily!
7. Remove and let cool on a wire rack- they get crispier as they cool.
