Carrot and Parsnip Chips
Try this Carrot and Parsnip Chips recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 large or 2 medium parsnips peeled and trimmed
- 1 large or 2 medium carrots peeled and trimmed
- 2 teaspoon olive oil (i used my misto and just evenly sprayed
- sea salt to taste (i used my herbes de provence sa
- 1 teaspoon thyme leaves optional
- Carbohydrate 0.6394 g
- Cholesterol 0 mg
- Fat 0.0743 g
- Fiber 0.37 g
- Protein 0.0911 g
- Saturated Fat 0.0273 g
- Serving Size 1 1 recipe (1g)
- Sodium 0.55 mg
- Sugar 0.2694 g
- Trans Fat 0.0304 g
- Calories 3 calories
Preheat oven to 325 degrees.Lightly oil a cookie sheet.Using Y-shape veggie peeler, create long strips of the carrot and parsnip and place them on cookie sheet.Drizzle oil or use a Misto sprayer to cover veggies evenly with oil.Season veggies with sea salt and thyme leaves, if using.Place cookie sheet in oven and bake for 35 minutes, turning vegetables with spatula 2-3 times during cooking time.
