With Superbowl festivities just around the corner, I’ve got snacks on the brain.
Chips, to be exact. But since we’d rather avoid greasy potato chips this year, I thought it might be fun to try to recreate the tasty parsnip chips I enjoyed in New York this past summer!
These aren’t quite as crispy and greasy as the parsnip chips we enjoyed at Serendipity… but they’re healthier and still taste delicious!
I’d say it’s a fair trade.
Crispy Parsnip Chips
Inspired by Serendipity’s Parsnip Chips
2 large parsnips
1 teaspoon coconut oil
sea salt, to taste
Preheat your oven to 350F. Using a mandolin, or sharp knife, slice the parsnips into very thin slices–> the thinner, the better.
Transfer all the slices to a bowl, and use your hands to coat them evenly with coconut oil. (The oil should melt in your hands as you work with it.)
Spread the slices onto a baking sheet lined with parchment paper.
I was pretty messy about it, but if you arrange them in a single layer, they should crisp-up more evenly.
Sprinkle with sea salt, then bake for 25-30 minutes, or until crispy.
Depending on the size of the slices, some “chips” will be crispier than others–> but I love the varying texture with every bite!
Let cool, then serve!
Austin, my go-to taste tester, nearly finished off this bowl before asking what these “chips” even were… so I guess they were good. 😉
Hope you enjoy them, too!
A few new flavors I want to try next:
BBQ: Add smoked paprika, onion powder and a sprinkle of stevia
Sour Cream & Onion: Add a splash of lemon juice, nutritional yeast & onion powder
Reader Feedback: What’s your favorite snack? Are you planning anything fun for the Superbowl? I don’t have much invested in the teams this year, but I love any excuse to have friends over and make some tasty food!