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Parsnip Chips (Vegan, Low-FODMAP)

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Move over potato chips, these Parsnip Chips are the new kids on the block! Here’s a fun way to use parsnips to make healthy, baked vegetable chips.

If you know me well, you know that I’m all about greens so I’ve even found a way to add some green to these fries too by adding parsley!

Parsnip chips are a great addition to pan-fried fish to create a healthy (and gluten free) version of the dinner favorite fish and chips! They also make a great afternoon snack for the kids! Ready in 25 minutes, these are a healthy alternative to deep fried potato chips.

Did you know pre-made/pre-cut potato chips may contain an unhealthy preservative called sulphite? This preservative can be responsible for many upper-respiratory symptoms such as asthma, post-nasal drip and sinus. It can also contribute to symptoms of IBS. Homemade is always best!

Parsnips are priced reasonably too and have a long shelf life making them an affordable whole food ingredient to add to your weekly menu.

Further Food Nutritionist Commentary:

Parsnips are rich in dietary fiber and contain beneficial amounts of vitamins C, E and K as well as minerals manganese and potassium. Their potassium and folate content make them great for cardiovascular health whilst their vitamin C and E content boosts your immune system and is great for your skin. The vitamin K and manganese that you get from parsnips also supports healthy bones.

By Anna Lee

Parsnip Chips (Vegan, Low-FODMAP)

  • Prep Time:5 Minutes
  • Cook Time:25 Minutes
  • Servings: 4

Ingredients

3 large parsnips, peeled and cut to resemble chips

1 tablespoon olive oil

1 tablespoon dried parsley (optional)

Instructions

  1. Pre-heat oven to 350 degrees. Pre-heat roasting tray.
  2. In a mixing bowl toss parsnip chips in olive oil to coat evenly.
  3. Add dried parsley and toss to coat well.
  4. Spread chips out evenly in roasting tray and roast for 25-30 minutes, turning half way, or until cooked through, golden and crispy.
Pre-heat oven to 350 degrees. Pre-heat roasting tray. In a mixing bowl toss parsnip chips in olive oil to coat evenly. Add dried parsley and toss to coat well. Spread chips out evenly in roasting tray and roast for 25-30 minutes, turning half way, or until cooked through, golden and crispy.

Nutrition Information

Per Serving:  Calories: 179; Total Fat: 4 g; Saturated Fat: 1 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 20 mg; Potassium: 248 mg; Carbohydrate: 36 g;  Fiber: 10 g; Sugar: 10 g; Protein: 2 g

Nutrition Bonus:

Vitamin C: 57%; Vitamin A: 0%; Iron: 7%; Calcium: 7%;

Add a boost of flavor and anti-inflammatory benefits with a sprinkle of Further Food Superfood Turmeric! Learn more here.

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