Easy Baked Parsnip Chipscrisps Recipes

EASY BAKED PARSNIP CHIPS/CRISPS

Easy Baked Parsnip Chips/Crisps image

Enjoy plain or use as a garnish for soups. Recipe is from Lucy Waverman's New Year's Eve Menu in The Globe and Mail (Dec. 24, 2009).

Provided by blucoat

Categories Vegetable

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

1 large parsnip, peeled
1 tablespoon vegetable oil
salt, to taste

Steps:

Preheat oven to 400°F Use a mandoline or a vegetable peeler to make long strips of parsnip in very thin slices (about 1-millimetre thick).
Brush the strips lightly with vegetable oil and place them in a single layer on a parchment-lined baking sheet. Top with another piece of parchment paper and another baking sheet and bake for 7 minutes or until chips are lightly brown and cooked through.
Cool on baking sheet and season with salt to taste.

Nutrition Facts : Calories 30.1, Fat 3.4, SaturatedFat 0.4

BAKED PARSNIPS

Baked Parsnips image

We enjoy this veggie often in the Northeast, and I've experimented with different ways of fixing them. This is by far one of my favorite parsnip recipes. -Robert Atwood, West Wareham, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1-1/2 pounds parsnips, peeled and julienned
1/4 cup butter
1/4 cup water
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place parsnips in an ungreased 2-qt. baking dish; dot with butter. Add water. Sprinkle with the oregano, parsley, salt and pepper. Cover and bake at 350° for 45 minutes or until tender.

Nutrition Facts : Calories 239 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 280mg sodium, Carbohydrate 33g carbohydrate (9g sugars, Fiber 7g fiber), Protein 2g protein.

ROASTED PARSNIP CRISPS RECIPE - (4.6/5)

Roasted parsnip crisps Recipe - (4.6/5) image

Provided by Alqualonde

Number Of Ingredients 7

Ingredients

5 cups thinly sliced parsnip rings or raw "chips"
2 tbsp extra virgin olive oil
Sea salt to taste
Optional spices
1/4 tsp cardamom
1/4 tsp powdered ginger root
1/4 tsp curry powder

Steps:

1. Slice parsnips in a food processor or mandolin on a thin (2 mm) setting. 2. Using an olive spray bottle or brush, lightly apply oil to the parsnips. 3. Lay chips out in single layer on baking sheet and apply seasoning. 4. Bake at 350F until lightly browned and crisp. Watch closely as they may take anywhere from 30-35 minutes depending on the amount, the thickness and your oven. 5. At 15 minutes, flip chips and move them around to avoid over cooking the chips on the outer edge. Yield Makes 4 cups of roasted crisps

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