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Baked Carrot and Parsnip Chips

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Carrot and Parsnip Chips Baked (Low Fodmap)

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Fresh produce is a great way to find inspiration, and this recipe was no exception. Simply using a vegetable peeler on a bunch of parsnips and carrots, tossing them with a bit of olive oil and sea salt and baking them up, and voila; a bowl of nutrient-dense chips ready for chowing down on. What a great way to to get extra veggies into your diet!

Further Food Commentary:

This recipe is a great way to satisfy that salt craving without the added fat and sodium found in most store-bought chips. Carrots and parsnips are great choices because they are sturdy and hold up well during the baking process, and you get the added benefit of the vitamins and minerals found in them!


By Samantha Bernstein Gordon, RD
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Baked Carrot and Parsnip Chips

Stars ( Reviews)

  • Prep Time:10 min
  • Cook Time:35 min
  • Servings: 2

Ingredients

1 large or 2 medium parsnips

1 large or 2 medium carrots

2 teaspoon olive oil

Sea Salt, to taste

1 teaspoon thyme leaves (optional)

Instructions

  1. Preheat oven to 325 degrees.
  2. Lightly oil a cookie sheet.
  3. Using Y-shape veggie peeler, create long strips of the carrot and parsnip and place them on cookie sheet.
  4. Drizzle oil or use a sprayer to cover veggies evenly with oil.
  5. Season veggies with sea salt and thyme leaves, if using.
  6. Lay flat on cookie sheet and bake for 35 minutes, or until crisp and golden, turning vegetables with spatula 2-3 times during cooking time.
Preheat oven to 325 degrees. Lightly oil a cookie sheet. Using Y-shape veggie peeler, create long strips of the carrot and parsnip and place them on cookie sheet. Drizzle oil or use a sprayer to cover veggies evenly with oil. Season veggies with sea salt and thyme leaves, if using. Lay flat on cookie sheet and bake for 35 minutes, or until crisp and golden, turning vegetables with spatula 2-3 times during cooking time.

Nutrition Information

Per Serving:  Calories: 131; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 241mg; Potassium: 299mg; Carbohydrate: 22g; Fiber: 5g; Sugar: 3g; Protein: 2g

Nutrition Bonus:   Vit A: 214%; Vit C: 19%; Iron: 4%

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2 thoughts on “Baked Carrot and Parsnip Chips”

  1. Trudy

    I will definitely be doing this, and I would like to know how to store the veges and how long I can store them. Thanks.

    Reply ↓

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