Chef notes
A healthy alternative to potato chips, try these the next time you have a crunchy snack craving.
Ingredients
- 1 tablespoon coconut oil
- 1 pound parsnips (about 4 large), ends cut off
- 1 tablespoon hot smoked paprika
- Sea salt and black pepper
Preparation
Preheat the oven to 425°F. Line a baking tray with parchment paper. Add the coconut oil and leave it in the oven for a few minutes until the oil has melted.
Meanwhile, scrub the parsnips until clean and then lightly peel them. (No need to peel them if yours are organic.) Slice into thin chips.
Remove the hot tray from the oven, add the parsnips with the other ingredients and, using tongs, toss in the oil until the chips are evenly coated. Spread the parsnips out evenly on the tray, being careful not to crowd them. Bake for 35 minutes, until golden brown. Flip the chips halfway through baking so they crisp up evenly.
Remove from the oven and serve immediately with an extra sprinkling of sea salt.
