Carrot and Parsnip Chips

Russ and I headed to Tangerini’s Spring Street Farm today to pick up our winter share.

We picked up butternut squash, carrots, parsnips, sweet potatoes, Brussels sprouts, fresh herbs and more.

Here’s just a few of the treasures from our farm share.

I always get inspired by fresh produce and today was no different.

I thought I would whip up some carrot and parsnip chips.

Check out these beauties!

I simply used a vegetable peeler and made lots of parsnip and carrot peels.

Tossed the veggies with a bit of olive oil.

Seasoned up with a bit of sea salt.

Baked them up and I chowed them. {Russ helped!}

What a great way to munch some extra veggies into your diet.

We’ll be cooking some more of these yummy chips in the very near future!

 

Carrot and Parsnip Chips

Ingredients

  • 1 large or 2 medium parsnips, peeled and trimmed
  • 1 large or 2 medium carrots, peeled and trimmed
  • 2 teaspoon olive oil (I used my Misto and just evenly sprayed the veggies)
  • Sea Salt, to taste (I used my herbes de Provence salt blend)
  • 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 Misto sprayer to cover veggies evenly with oil.
  5. Season veggies with sea salt and thyme leaves, if using.
  6. Place cookie sheet in oven and bake for 35 minutes, turning vegetables with spatula 2-3 times during cooking time.
http://blog.katescarlata.com/2012/11/18/carrot-and-parsnip-chips/

Hope you are all enjoying the weekend!  I am looking forward to Thanksgiving and spending some down time with family.

Oh…and FODMAPers…some GREAT news…Kale has finally been tested and is low FODMAP {Yay!} and dried cranberries are low FODMAP in a 1 Tablespoon portion!

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