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Sea Salt and Black Pepper Parsnip Chips

 

 

Sea Salt and Black Pepper Parsnip Chips
Sea Salt and Black Pepper Parsnip Chips

 

Ever since I discovered sweet potato chips a few years ago, I’ve been experimenting with different roots to make chips. There’s the sunchoke chip, the beet chip, the carrot chip, and the turnip chip. I like parsnips because they’re easily available and light in flavor (so that they can take on a variety of seasonings), and they also pretty closely resemble a potato chip when you bake them, coming out golden in color and a little curled.

 

Fresh-cracked black pepper makes a big difference in flavor, but you can use regular black pepper in a pinch. I like a course sea salt for the added texture.

 

[ultimate-recipe id=”182″ template=”default”]

 

 

 

Sea Salt and Black Pepper Parsnip Chips
Sea Salt and Black Pepper Parsnip Chips

 

Sea Salt and Black Pepper Parsnip Chips
Sea Salt and Black Pepper Parsnip Chips

 

Sea Salt and Black Pepper Parsnip Chips
Sea Salt and Black Pepper Parsnip Chips

 

Sea Salt and Black Pepper Parsnip Chips
Sea Salt and Black Pepper Parsnip Chips


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