Parsnip Chips

I had not used my parsnips from last week and I got more today so the motivation is to use parsnips. In deciding what I want to do with them I’m thinking about what I want them to go with, I have a couple of bean burgers left over. This is not your grandma’s burger and fries.


Pre-heat oven to 450. Thinly slice parsnips. Rinse, drain and then soak in cold lemon/vinegared salt water. After 10 minutes I tasted the raw parsnips and liked them more than I have ever liked raw parsnips before. While soaking prepare an oil rub.

                      Parsnip Rub
1 teaspoon fennel seed
2 garlic cloves
1 teaspoon cumin
½ teaspoon chili powder
salt and pepper to fit
1 Tablespoon Coconut Oil

Place all ingredients in a molcajete or mortar and pestle and grind into a paste.  Drain parsnips and blot dry. Pat the rub all over the parsnips and place on cookie sheets. The oven temperature is high, so pay close attention, the timing will vary depending on your oven and the thickness of the cut. I cooked this batch about 30 minutes turning twice. FYI, parsnips do not get as crisp as potatoes. I’m a new fan and will make these again.


In Health,
The Natural Cook Studio of Bend


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