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
- 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 Misto sprayer to cover veggies evenly with oil.
- Season veggies with sea salt and thyme leaves, if using.
- Place cookie sheet in oven and bake for 35 minutes, turning vegetables with spatula 2-3 times during cooking time.
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!
EA-The Spicy RD
Love your farm finds and these carrot and parsnip chips look super yummy! My husband and father-in-law just built me a vegetable box for our roof top deck, so getting ready to plant some winter veggies soon 🙂