Baked Parsnip Chips - My Gorgeous Recipes (2024)

FAQs

Are parsnip chips healthier than potato chips? ›

Parsnips are naturally lower in carbohydrate and higher in fibre than potatoes and sweet potatoes, which means that they are lower in calories and a little better for your digestive system. WIN WIN!!! Most importantly, these chips are super easy to make!

How to prepare parsnips. Young, small parsnips don't really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, this should be cut away.

Then, cut each side of the vegetable to approximately three-quarters of an inch. If you keep parsnips inside the air for far too long, they will oxidize, much like apples. To prepare parsnips before cooking, soak them entirely in a basin of water, including a bit of lime juice.

These parsnip crisps are seasoned with sea salt and black pepper after a gentle fry in sunflower oil. If you have never tried parsnip as a crisp before then these are a good introduction. They make a light, but satisfying snack with a semi-sweet & savoury flavour, reminiscent of roast parsnips.

If a raw parsnip becomes soft and squishy, this is a sign of rot and it should no longer be eaten.

Coring is optional — and largely down to personal preference and the toughness of the core. Whilst some parsnips have a tender, more edible core, others are fibrous, woody and a bit chewy. If in doubt, cut the parsnip into quarters lengthways and remove the core if looks and feels dense.

A parsnip is a long, tapered root vegetable. It resembles a carrot in this way, and indeed they are part of the same family. But parsnips don't taste like carrots. They're sweeter—think sweet potatoes—and they have a delicious naturally nutty or earthy flavor.

However, if parsnips have been allowed to grow too big or remain too long in storage, they tend to get woodier and bitter. Thus, it is recommended that larger parsnips be peeled and that the “woody” core in the middle be cut out before preparing.

Turning your parsnips halfway through cooking will ensure an even golden colour all over. Make sure that your parsnips don't overlap each other during the cooking process, as this will steam them, rather than roast them, resulting in a soggy parsnip!

Thick parsnips tend to have bitter, woody cores. Cut them in half length-wise and cut out the core if this is the case. Parsnips taste best during the winter months. They're sweeter when exposed to cold, so keep them in a bag in the fridge.

Why are parsnips so expensive? ›

Like most root vegetables, parsnips are filled with a rich history rooted in peasant food. They are more expensive to grow, harvest (the tops are cut by hand) and pack, which is why the parsnip is a bit more expensive than its orange twin, the carrot.

The fat content is sometimes higher than that of classic potato potato chips. Potato chips or snacks made from chickpeas, lentils, sweet potatoes or parsnips are no healthier than potato potato chips.

Place veg slices in a single layer on baking trays – keep the veg separate. Place the carrots and beetroots in the oven for about 2 hours; after 30 minutes add the parsnips. Remove when dry, crisp and cooked. Crush the salt, fennel seeds and chilli in a mortar (or a coffee grinder), and sprinkle over your crisps.

Bottom line. Veggie straws and veggie chips aren't a bad snack choice, but they're not necessarily as healthy as their name implies. If you're looking for a healthier alternative to potato chips, you may be better off just choosing potato chips (and satisfying your snack cravings).

Both potato and veggie chips usually contain 10 percent of your daily dose of vitamin C, but some varieties of veggie chips (like sweet potato) also contain 50 percent of your recommended amount of vitamin A. NO? As for calories and fat, they're pretty much in the same ball park as regular potato chips.