Original recipe yields 4 servings
Based on a 2,000 calorie diet
In an effort to make these more healthful, I tossed the sliced parsnips with 1T olive oil, sprinkled them with salt, pepper, cayenne, and chile powder, and baked them at 375 for about 10 minutes...
I followed the suggestion of another reviewer and simply peeled and sliced the parsnips, tossed them in about 1 tbsp of olive oil, and sprinkled with cayenne, salt, and pepper. I baked them at 3...
The healthier version Kirsten2006 mentioned in her review was just delicious. It's like eating guilt-free chips! I experimented with one batch, using some tandoori seasoning and a bit of sugar i...
I have always wanted to try this vegetable and this is a great, easy beginner recipe. The whole family loved it. Will definitely make again.
Like some other reviewers, I used olive oil and baked them. I also put on chili powder and they had a great kick! The chili goes great with the sweetness of the parsnips.
Mt BF loooooved these! He said they were the best chips he's ever had!! I also made a few sweet potato, yum!
The best! We loved it, loved it, loved it. We only used salt to season it because my kids do not like spicy. Plus, we looked up parsnips on the computer and the health benefits excellent.