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 Nutritionist Commentary:
By Samantha Bernstein Gordon, RD
Baked Carrot and Parsnip Chips
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)
- 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.
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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